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Ingrédients
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1 emb. de mélange à gâteau SuperMoist* Betty Crocker* Doré
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1/2 t. (125 mL) de beurre ou de margarine, ramolli
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2 oeufs
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4 barres granola Val Nature* Sucrées et salées Arachides, grossièrement hachées
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1/2 t. (125 mL) de brisures de beurre d'arachide
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1 1/2 c. à thé (7 mL) de shortening
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Préchauffer le four à 350 °F (180 °C) ou à 325 °F (160 °C) pour un moule foncé ou à revêtement antiadhésif. Dans un grand bol, battre le mélange à gâteau, le beurre et les oeufs au malaxeur électrique à régime moyen jusqu'à obtention d'une consistance lisse. Incorporer les barres granola hachées. Sur une plaque à biscuits non graissée, déposer des cuillères à soupe de pâte.
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Faire cuire de 10 à 12 minutes ou jusqu'à ce que la pâte soit bien prise et que les bords soient légèrement dorés. Laisser refroidir sur la plaque à biscuits pendant 2 minutes. Retirer de la plaque et disposer sur une grille. Laisser refroidir complètement, environ 30 minutes.
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Mettre les brisures de beurre d'arachide et le shortening dans un sac à aliments en plastique allant au micro-ondes ; fermer le sac. Faire chauffer à puissance maximale pendant 15 secondes ; presser le sac pour mélanger. Faire chauffer de 15 à 25 secondes de plus ou jusqu'à ce que les brisures soient fondues ; presser le sac pour mélanger jusqu'à consistance lisse. Couper un petit coin du sac ; presser le sac pour verser un filet du mélange sur les biscuits. Laisser reposer environ 10 minutes ou jusqu'à ce que les filets de beurre d'arachide durcissent. Conserver dans un contenant hermétique.
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Conseils
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Conseil 1
Truc: Si vous aimez la combinaison des saveurs du beurre d'arachide et du chocolat, remplacez les grains de chocolat par des brisures de beurre d'arachide lorsque vous faites des biscuits.
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Conseil 2
Truc: Utilisez votre variété de barres granola Val Nature* Sucrées et salées préférée pour préparer ces biscuits.
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Valeur nutritive
Aucune information nutritionnelle n’est offerte pour cette recette
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© 2024 ® / MC moulins généraux tous droits réservés
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