I'd like this 52 recipe but I dislike the cornsyrupy-too-sweet butterscotch chips on the market. I was thinking of making the Dulce chocolate that A&M demo'd a while back, chopping it and using it instead.
I can't remember what they called it, but it's what is created when you bake white chocolate on VERY low heat, and swirl it and it turns brown and gets caramely flavored. I've never made it before; might you advise whether it would work in this recipe? thx much.
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)