Spread in a thin
layer over parchment paper, sprinkle with sea salt (and hemp hearts if desired), and place in the fridge or freezer to set.
Not exact matches
Prepare a 8x8 or 9x13 inch baking dish with non-stick cooking spray topped with
layers of
parchment paper that hang
over the sides.
Line your baking tins with
parchment paper and squish in the cookie dough into an even
layer all
over the bottom.
Pour the marshmallow onto the powdered
parchment paper and sift a generous
layer of the remaining powdered sugar
over the surface.
Sprinkle any leftover sugar
over the bacon and top with another
layer of
parchment paper or foil (this will keep the bacon flat as it cooks).
Place a large piece of
parchment paper on a cake stand and spread 1/4 cup dulce de leche
over the tops of each cake
layer.
Melt
over a double boiler, spread out in a
layer on
parchment or waxed
paper and chill in the freezer.
Preheat oven to 375 ° F (190 ° C), put a
parchment paper foil
over a baking tray and spread a quite thick
layer of sea salt
over it.