Recipes

[msgb]

I just made this afternoon from one of Ree Drummond cookbooks--an item called Spreads. It was basically a cookie base and then you put about 8 oz of chips on top and them into the oven for a minute or so on top of the hot cookie bar base and then I took and off set spatula and spread the chips. It worked well for me and there was nothing extra added to the chips. In fact my husband loved it.

[Nightowlz]

I noticed that several years ago especially with the butterscotch chips. They are harder to melt. Hope it's not even worse now.

[wonderfulworld]

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@msgb wrote:

I just made this afternoon from one of Ree Drummond cookbooks--an item called Spreads. It was basically a cookie base and then you put about 8 oz of chips on top and them into the oven for a minute or so on top of the hot cookie bar base and then I took and off set spatula and spread the chips. It worked well for me and there was nothing extra added to the chips. In fact my husband loved it.

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Could I ask you what chips you used?

Thank you for your reply.

[Twins Mom]

Sort of related, I have not recently tried melting chips in microwave. Previous attempts not good results.  

[ECBG]

@wonderfulworld 

Your issue sounds like a coco fat issue if they're not smoothly melting.  Try a baking chocolate.

[ECBG]

@Kachina624 

Do you remember this in food science; the highter butter fat the smoother chocolate melted.

[ValuSkr]

I don't do much baking but thought baking chocolate was melted in a double boiler.

[wonderfulworld]

Thank you all for your replies. I ended up getting Ghiradelli (sp?) chocolate wafers that are suppose to melt well. Fingers crossed.