On a baking sheet, spread a layer of chips to cover
the entire sheet tray.
Not exact matches
Once the mounds are lined out on the
sheet, freeze the
entire tray for about 1 - 2 hours until completely frozen.
You can do this individually or, if you prefer, you can flatten the
entire batch of dough onto a nonstick
tray, put a
sheet of parchment paper on top, roll it with a rolling pin, and then slice the dough into 8 bars.
Roll the dough out to one - quarter of an inch and place the
entire length, uncut, onto a
sheet tray.
Preheat the oven to 350 and line a 13x9 brownie pan with a full
sheet of parchment paper so that there is extra on the sides (I use this to pull the
entire sheet of bars out of the
tray after cooling and before slicing)
Also, as soon as the
entire «chip» holds its shape (after about 6 hours), peel it off the silpat / teflex
sheet, flip it remove the silpat / teflex
sheet, and then put the «chip» directly onto the baking
sheet / dehydrator
tray.