• Judy

    Seek recipe using Oppenheimer white baking bar - with craizins

    I don't know what i got myself into. I bought Oppenheimer white baking bar a few weeks ago, hoping to make sorta "White Craizinette Squares" candy which i currently make to great effect with dark choco-chips by adding some margarine and a bit of confectioner sugar. I've kept the white bake-bar in my fridge these past months due to not finding a recipe. To boot, I just tasted it, and now realize it leaves an artificial-tasting fatty coating on my tongue. Can anyone advise a recipe which can help "normalize" this pareve white bake-bar so that the craizin-candy would taste decent, rather than leaving aforesaid fatty coating? NOTE: I can't even link to the item, since it's not on the Oppenheimer website! But FYI, here's the ingredients of the 10oz. 300gram bar: sugar, kernel palm fat, soy flour, emulsifiers mono & diglycerides (E-471), polyglycerol polyricinoleate (E-476), cocoa butter, lecithin, flavors, citric acid (E-330). Thanks, and hoping i can put this bake-bar to use for once & for all...
    Posted by Judy |February 8, 2020
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