@anna_inthesea: 禰󠄀豆子コスで鬼滅AIやってみたら..⚔️ #新人王参戦中 #鬼滅の刃 #鬼滅の刃コスプレ #鬼滅の刃好き #ライバー女子

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Tuesday 22 July 2025 08:34:01 GMT

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ちゃり。 :

簡単に陽の光も克服出来るね〜👏

2025-07-22 23:47:39

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🤟YASIR ALI🤟 :

👌👌👌

2025-07-22 13:23:11

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No-Bake Coffee Toffee Crunch Bars Ingredients: - 1 cup unsalted butter, melted - 1 cup packed brown sugar - 2 cups graham cracker crumbs - 1 cup finely chopped nuts (such as pecans or walnuts) - 1 cup semi-sweet chocolate chips - 1 cup toffee bits - 1 tablespoon instant coffee granules - 1 teaspoon vanilla extract - 1/2 teaspoon salt Directions: 1. Begin by preparing an 8x8-inch or 9x9-inch baking pan. Line the bottom and sides with parchment paper, allowing some overhang for easy removal later. This will help prevent the bars from sticking to the pan. 2. In a large mixing bowl, combine the melted butter and brown sugar. Whisk together until the mixture is smooth and the sugar is fully dissolved. 3. Add the graham cracker crumbs to the butter and sugar mixture. Stir well until the crumbs are fully incorporated and the mixture is evenly combined. 4. Next, add the finely chopped nuts to the bowl. Mix thoroughly to ensure that the nuts are evenly distributed throughout the graham cracker mixture. 5. In a small bowl, combine the instant coffee granules with the vanilla extract and salt. Stir until the coffee granules are dissolved. Add this coffee mixture to the graham cracker mixture and stir until fully combined. 6. Fold in the toffee bits, ensuring they are evenly spread throughout the mixture. 7. Transfer the mixture into the prepared baking pan. Using a spatula or the back of a spoon, press the mixture firmly and evenly into the bottom of the pan. Make sure it is compact to help the bars hold together once set. 8. In a microwave-safe bowl, combine the semi-sweet chocolate chips. Microwave in 30-second intervals, stirring in between, until the chocolate is completely melted and smooth. This should take about 1 to 2 minutes total. 9. Pour the melted chocolate over the pressed graham cracker mixture in the pan. Use a spatula to spread the chocolate evenly over the top, ensuring that it covers the entire surface. 10. Once the chocolate is spread evenly, sprinkle a few additional toffee bits on top for garnish, if desired. 11. Place the baking pan in the refrigerator and allow the bars to chill for at least 2 hours, or until the chocolate is set and the bars are firm. 12. After the bars have chilled, remove the pan from the refrigerator. Use the parchment paper overhang to lift the bars out of the pan. 13. Place the bars on a cutting board and use a sharp knife to cut them into squares or rectangles, depending on your preferred serving size. 14. Serve immediately or store the bars in an airtight container in the refrigerator for up to one week. Enjoy your delicious no-bake coffee toffee crunch bars!

No-Bake Coffee Toffee Crunch Bars Ingredients: - 1 cup unsalted butter, melted - 1 cup packed brown sugar - 2 cups graham cracker crumbs - 1 cup finely chopped nuts (such as pecans or walnuts) - 1 cup semi-sweet chocolate chips - 1 cup toffee bits - 1 tablespoon instant coffee granules - 1 teaspoon vanilla extract - 1/2 teaspoon salt Directions: 1. Begin by preparing an 8x8-inch or 9x9-inch baking pan. Line the bottom and sides with parchment paper, allowing some overhang for easy removal later. This will help prevent the bars from sticking to the pan. 2. In a large mixing bowl, combine the melted butter and brown sugar. Whisk together until the mixture is smooth and the sugar is fully dissolved. 3. Add the graham cracker crumbs to the butter and sugar mixture. Stir well until the crumbs are fully incorporated and the mixture is evenly combined. 4. Next, add the finely chopped nuts to the bowl. Mix thoroughly to ensure that the nuts are evenly distributed throughout the graham cracker mixture. 5. In a small bowl, combine the instant coffee granules with the vanilla extract and salt. Stir until the coffee granules are dissolved. Add this coffee mixture to the graham cracker mixture and stir until fully combined. 6. Fold in the toffee bits, ensuring they are evenly spread throughout the mixture. 7. Transfer the mixture into the prepared baking pan. Using a spatula or the back of a spoon, press the mixture firmly and evenly into the bottom of the pan. Make sure it is compact to help the bars hold together once set. 8. In a microwave-safe bowl, combine the semi-sweet chocolate chips. Microwave in 30-second intervals, stirring in between, until the chocolate is completely melted and smooth. This should take about 1 to 2 minutes total. 9. Pour the melted chocolate over the pressed graham cracker mixture in the pan. Use a spatula to spread the chocolate evenly over the top, ensuring that it covers the entire surface. 10. Once the chocolate is spread evenly, sprinkle a few additional toffee bits on top for garnish, if desired. 11. Place the baking pan in the refrigerator and allow the bars to chill for at least 2 hours, or until the chocolate is set and the bars are firm. 12. After the bars have chilled, remove the pan from the refrigerator. Use the parchment paper overhang to lift the bars out of the pan. 13. Place the bars on a cutting board and use a sharp knife to cut them into squares or rectangles, depending on your preferred serving size. 14. Serve immediately or store the bars in an airtight container in the refrigerator for up to one week. Enjoy your delicious no-bake coffee toffee crunch bars!

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