Or an excuse to eat candy bars for breakfast!
Does anyone else shop at an evil grocery store like I do??? The kind that has huge racks of giant Toblerone chocolate barsstacked at every checkstand and at the end of every aisle!?!? OK…it might be every OTHER aisle.
What is wrong with those Toblerone people!?!? Don’t they know how irresistible their candy bars are??? Oh wait…of course they do. That’s why they pretty much make it IMPOSSIBLE not to buy them.
Sneaky candy pushers.
So OK…through no fault of my own….my collection of these bars seems to be growing at an alarming rate. I think they are multiplying behind cupboard doors! Every time I open my cupboard with all my baking supplies…there they are staring me down…daring me to open one! SO FAR I’ve been prevailing in this epic battle of girl vs. chocolate bar….but I feel myself growing weaker day by day. You see, I’ve been TRYING to save the candy bars to use in some sort of yet-to-be-concocted dessert. It was going to be ground-breaking…and revolutionary. It would set foodies and foodblogs on their collective ear. (ears?)
Well, so much for my delusions of grandeur….somehow the last several days I have stumbled, bumbled, and practically slammed headlong into a dizzying array of Toblerone-inspired indulgences on the www.
We’re talking stuff I hadn’t even dreamed about…I guess that would explain why I am NOT a foodie/foodblogger and only dabble in the recipe-sharing business.
Here is just a SLICE of the deliciousness I discovered…………….
Despite all that deliciousness….I’ve decided my first foray into Toblerlone taste-tizers (I just made that up…I think it’s got a ring to it! lol) will be these modest Toblerone Muffins. (Which in reality are just a thinly-veiled excuse to eat candy bars for breakfast!!)
But all kidding aside (well MOST anyway), I spied this recipe at BlueEyedBakers.com and for some reason haven’t been able to stop thinking about it. I’m pretty sure my body is suffering from a severe chocolate and toffee deficiency! Very upsetting.
3 cups flour
3 tablespoon cocoa powder, preferably Dutch processed
1 tablespoon baking powder
1 1/2 cups brown sugar
9 tablespoons unsalted butter, melted & cooled slightly
2 eggs, lightly beaten
1 1/2 cups milk
1 1/2 cup Toblerone chocolate, roughly chopped (about 2 bars)
Preheat oven to 325 F. Line a standard muffin pan with paper liners and set aside.
Sift together flour, cocoa powder and baking powder in a large bowl and combine well. Mix in sugar and set aside.
In another bowl, whisk together eggs, butter and milk. Add wet ingredients to dry ingredients and mix until just incorporated. Fold in 1 cup of Toblerone chunks.
Fill each muffin liner about 3/4 full and bake muffins for about 20 minutes, until a toothpick inserted into center comes out clean. Halfway through baking time, remove muffins and scatter remaining 1/2 cup of chocolate over muffins.
Allow muffins to cool for 10 minutes in the pan before moving to a wire rack to cool completely.
While these are cooling…..I’d better go find a tall glass of cold milk to go with them…..also Doctors orders. :-)