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1 Preheat roaster to 350 °F( 325 °F for dark ornon-stick kissers ). Grease or spot the bottom of a 13 ″ x 9 ″ skillet. 2 Prepare cutlet batter according to directions on the box. Pour half of the admixture into the skillet. Singe 22 twinklesChill the remaining admixture. 3 Meanwhile, in a 1- quart saucepan, toast the caramel and faded milk over medium heatstirring constantly, until the caramel is meltedStir in pecans. Pour the caramel admixture over the warm cutlet in the skillet. Sprinkle with chocolate chips. Spread with remaining admixtureSinge for 25 to 28 twinkles or until cutlet comes back when smoothly touchedRun the cutter around the sides of the visage to loosen the cutlet. Cool for at least 30 twinklesServe with ice cream and sprinkle with condiments and sprinkle with pecans. Store approximately covered

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