Malt from the oven and cocoa. Cowbaska licorice

Almost everyone in their childhood had chocolate cowbass as one of the types of malts. During the Christian hours, confectionery sponges were rare and very expensive. Therefore, housewives knew a way out of the situation, guessing licorice from nothing. And the chocolate cowbass baked in the oven is not to blame - it’s cooked really quickly, and as a result, it’s an irresistibly delicious dessert before tea time.

For this classic recipe, this dessert recipe requires a very small and extensive set of ingredients. An hour to prepare requires more than fifteen cows.

Products for making chocolate lassoche:

• 400 g pechiva
• 100 grams of soft top butter
• 3 tbsp cocoa Nesquik or its analogues
• ½ bottle of milk
• ½ bottle of cucru

Preparation process:

1. In one container combine milk, zuccor and cocoa. It’s best to take enamel.
2. Heat a container on the stove, adding olive oil. The oils may melt. I will stir the mixture periodically until it becomes uniform. Know after how to boil.
3. Bake the crumbs and add them to the preparation. Mix well. After the mixture has been prepared, it will become thick and you can begin to form the cowbaska. Once the finished product is ready, wrap it in baking parchment or foil and place it in the refrigerator until the cowbass is covered. Allow 1.5-2 years before the dessert can be served.

Before serving, cut the licorice kowbasa into 1-1.5 cm round rings and place on a saucer.

Just a note. You can use the oven for cooking, Brother Maria, Ptasha’s milk or something similar to them.

Chocolate kovbaska baked with cocoa - a taste like childhood

Back in the 80s and 90s, this dessert was prepared with a mixture of plain cocoa powder, and to imitate lard, like in regular cowbass, pea hairs or large pieces of shortbread dough were boiled.

For preparation you will need:

• 500 grams of Juveley Pechiv
• 200 g vershkova oil
• 250 g cocoa powder
• 200 ml sour cream
• 100 grams of cinnamon cake, more is possible (to taste).

How to prepare:

1. Mix all the ingredients and form cowboys.
2. Cover the cowboys with grub and parchment.
3. Leave in the freezer for 30-45 minutes.

The number of ingredients can be changed, so you need to focus on the thickness of the resulting mass - you need to properly shape the mixture, do not sag or swell.

Such delicacies can be prepared in school kitchens, and the recipe is extremely simple and is prepared for the treatment of sickness.

This whole chocolate cowbread product does not have any standards - the skin is shaped by the virus in a way that is easy for you. You can also experiment with the shape - round, square or ring.

With condensed milk and peas

Peas taste amazing when eaten with chocolate. We recommend using this recipe for chocolate instead of cocoa and adding hair peas.

Ingredients:

• 400-600 g of sand oven
• 150 gr cucru
• ½ cup milk
• 300 grams of pea kernels or coated peanuts
• 1-2 bars of dark chocolate (if you really want chocolate cowbass, take more, just in case)
• 200 grams of butter|mastila|.

Dessert preparation:

1. Tsukor is better than his brother brother, but he has gotten very upset. Add it to the milk and put it on the boil. Bring to a boil, stirring occasionally. Afterwards we hum.
2. Break up the chocolate bars and soak them in milk. Cover the container with a lid and set aside. Chocolate is liable to spoil completely in the hot country.
3. If the pea hairs become bristly, they can be slightly trimmed, but in doing so you will lose large pieces of lard - stinky pieces of lard from fresh cowbass.
4. Carefully adjust the oven, add to a new mixture and carefully stir with a fork until smooth. After adding the chocolate-milk mixture and peas, mix again and roll into cowbass.

Before serving, roll the chocolate cowbass out of the oven in pulp powder, and then cut into small pieces. Cucumber powder can be bought ready-made, or you can prepare it using a grinder from standard cucumber.

Just a note. For dessert, you can add cut marshmallows and candied fruit. When paired with candied fruits, the kovbaska tastes not only like licorice, but also like a variety of fruits, which will undoubtedly please the little ones.

Added bananas

This recipe was invented by the current state farmers, based on the classic recipe for chocolate cowbass from the oven and cocoa. Using this principle, you can produce not only cowbass, but also prepare a cake, without a baking oven. The workability is limited in the final stage - the licorice cowbaskis are shaped from the oven by hand, and for the cake the masa is placed in the mold.

Products for banana cowboy:

• 300 g vershkova oil
• 300 g sand oven
• ½ stack cucru
• ⅓ tsp fried salt
• 3 tbsp good coffee cocoa
• 1 teaspoon each of cinnamon, nutmeg, vanilla zest (can be replaced with 1 packet of vanilla)
• 2 tbsp cognac or liqueur
• 200 grams of pea kernels
• 200 g prunes
• 1 large banana.

Pokrokova dessert preparation:

1. Peel the banana, cut the fruit and prunes into large pieces so that the fruit is visible from the cut of the finished sausage.
2. Lightly coat the oven, sprinkle with cognac or liqueur, combine with peas, prunes and spices.
3. Zukor is mixed with cocoa.
4. The pulp is churned with cocoa-curd mixture, sizzles with salt and vanilla.
5. Mix the oven, slices of banana and beaten top cream.
6. The sumish can be placed in a silicone or plastic form for baking pies, making a cake, or forming cowboys. For a quick freeze, place the herbs in the freezer.

The finished virib can be decorated with candied fruits, jelly figures, and sugar powder. Handcrafted preparation of dessert is not necessary for baking, the process is easy and smooth.

Just a note. If you use cocoa powder, the flavor will not be as palatable and easy to relish, leaving your mouth drained after eating. More expensive brands produce cocoa that is completely unsophisticated. This type of product is better suited for dessert.

Vershkova kovbaska with oven with condensed milk

To prepare the dessert following this recipe, you don’t need to turn on the stove, but keep the process simpler and faster.

Ingredients for top cowbask:

• 300 g pechiva
• 200 grams of softened top butter
• 1 can of condensed milk
• 1-2 packets of vanilla

Preparing the dessert is very simple: lightly bake it with soft butter, condensed milk and vanilla. The folds are kneaded with a fork, then the mixture is formed into a double sausage and burned in the foil. To freeze, place in the refrigerator for 1-1.5 years, if necessary, turn to the freezer.

Just a note. In order for the olive oil to be added with pulp for the vikoristan, it must be removed from the refrigerator at least a few years before cooking.

A simple and quick option with butterscotch and baking

One of the most popular dessert options is to try vikory butterscotch. Use any type of toffee: different types, tiles or packaging. Be careful: the cowbass looks like licorice!

To prepare dessert, required products:

• 200 g toffee
• 50 grams of vershkova oil
• 400 g pechiva
• 120 gr cucru
• 120 ml milk

Preparation is done as follows:

1. Pour milk into an enameled toffee container, cook over medium heat until the toffee is dissolved. Before heating, you need to stir steadily so that the product, once it has risen, mixes well with the milk.
2. Add zukor and olives to the mix, mix well and set aside to cool.
3. Loosen the oven and put it into a small bowl. If the masa is hot enough, you can start forming the cowbass.

It is not possible to cool the masa for a long time, otherwise it will overcook and as a result you will not be able to form the cowbass. If the masa has cooled down too much, it needs to be warmed up a little.

An undeniable advantage of the price of this dish is its unique ingredient - chocolate sausages can be stored in the freezer until the end of the day, without any preparation and served before tea or cocoa with milk.

Chocolate confectionery cowbaska is a taste that comes from childhood. Those who were born in the 70-80s remember how delicious it is to baked cowbass and cocoa. Marvel at the recipes and how they are prepared.

This licorice snack is particularly popular among older children. Nowadays, it’s not at all difficult to prepare a frequency, there’s no need to vip it. Just melt the chocolate mixture, mix the ingredients and refrigerate the shaped mixture.

Previously, the classic recipe was more popular, and there was no such abundance of products as in stores today. Nina's cowboys are prepared from a variety of ingredients and come out even more delicious. Give a report.

Chocolate kovbaska from the oven: a simple classic recipe from childhood

Let’s take a look at the original classic recipe for making this licorice herb. Yak, before speaking, miraculously eats with kava, tea. It takes about 35 minutes to prepare kowbasi. And to be caught is three and a half years.

warehouses:

• Milk - 75 g
• Oliya - 225 g
• Cocoa - 65 g
• Baked milk (pechivo) - 225 g
• Tsukor - 175 g
• Egg - 1 pc.
• Gorihi

Don’t forget to prepare the grub, so you can increase the number of products in the recipe depending on the number of guests requested for tea.

Process:

1. Blend the oven by hand or with a blender. Carry out the process carefully, the bottom has lost many elements.
2. Take a bowl and mix cocoa and sugar in it. Add butter, butter, and milk to the mixture.
3. Place on the stove, heat over low heat until you manage to break up.
4. If the chocolate is cold, then add a beaten egg.
5. Then put it in the oven and stir.
6. Spread the spit, place the sauerkraut there, light it and place it in the refrigerator or freezer.

IMPORTANT: If you are entertaining your family, let some of the cabbage defrost, and then just eat it

How can I savor the chocolate kovbaska with baking and cocoa?

It is important to savor this sweet dessert almost impossible. From the most readily available products you will get a delicious chocolate cowbass.

Products:

• Cocoa - 45 g
• Pechivo - 425 g
• Egg - 1 pc.
• Milk - 45 ml
• Vershkov butter - 175 g
• Tsukor - 175 g

Preparation:

1. Heat a liter of butter|butter|in a water bath. Drain all the zukor there and bake until it is on the stove.
2. Add cocoa gradually to the milk and stir well.
3. Beat the egg with a blender.
4. Pour milk into the oil and let it boil in a water bath. Remove from the stove, when the crumbs are cool, pour in the egg.
5. Paint the stove, eat all the masa. Sunbathe the cowbass in the pot and refrigerate.

IMPORTANT: Vikorist oil is softened; melted butter is not suitable for preparing cowbasins.

How can I savor chocolate cowbask with condensed milk?

If you don’t have any milk in the refrigerator, but you don’t have condensed milk, you can replace it with this product. This tsukor todi is not necessarily included in the recipe.

warehouses:

• Pechivo - 475 g
• Condensed milk - 475 g
• Oliya - 225 g
• Cocoa - 65 g

Preparation:

1. Carefully adjust the baking mixture, mix it with the olive oil. Then pour cocoa into the licorice, pour in the milk to thicken it.
2. If the masa comes out too thin with the consistency of condensed milk, then add the oven until the masa comes out at normal thickness.
3. Wrap the cowbass in swimming pool and refrigerate it, after a few years you can drink tea from the prepared sweet cowbass.

How can I savor the chocolate cowbask with peas?

An uncomplicated dessert made with peas is just as suitable for your children. If you want to please your family, then stock up on groceries and buy chocolate cowbass later.

Ingredients:

• Pechivo - 525 g
• Milk - 125 g
• Zukor - 95 g
• Cocoa - 75 g
• Oliya - 175 g
• Vanillin - 2 g
• Gorihi - 45 g

Preparation:

1. Break the oven and mix with peas.
2. In a large container, mix the sugar and cocoa, pour in the milk, and add vanilla.
3. Add oil|butter|to the container with|iz| cocoa, put on the stove, cook, leave|doki| The masa will not be a dark brown color.
4. Pour cocoa into the oven, bake it into a roll of grub and put it in the freezer.

IMPORTANT: For this recipe, use your favorite peas (cashews, pecans) to add a new flavor to the dessert.

How can I savor the chocolate cowbass with chocolate?

To prepare such kovbaska, you need products that have a high level of heat. For malts you need to use rich chocolate.

warehouses:

• Eggs - 2 pcs.
• Oliya - 175 g
• Hazelnuts (toppings, coatings) - 95 g
• Pechivo - 225 g
• Milk chocolate - 125 g

Preparation:

1. Melt the chocolate and add olive oil.
2. Then add heat, beat the egg, and mix the mixture.
3. Bring the hazelnuts to the oven.
4. Mix the masa well. Place them on the spit and form into cowbasks.
5. Place the product in the freezer.
6. Before serving, cut the cowbass into rings.

IMPORTANT: The recipe can be koriguvati. Substitute milk chocolate for your meal. And replace the hazelnuts with peas.

How can I savor a chocolate cowbask with rodzinki?

Products:

• Cocoa - 55 g
• Rodzinki - 125 g
• Oliya vershkove - 125 g
• Condensed milk - 425 ml
• Cooked rice - 325 g

Preparation:

1. Pour milk, milk, cocoa butter into a saucepan.
2. Then mix the ingredients and add other products.
3. Once again, mix everything well.
4. Form round sausages, heat in a pan and refrigerator.
5. You can eat for a few years.

How can I savor a chocolate cowboy with Snickers?

With Snickers, the cowbass becomes even more tasty and livable. For its preparation the following products are needed:

• Chocolate - 225 g
• Oliya vershkove - 125 g
• Snickers - 175 g
• Cocoa - 45 g

Licorice Cowwursts with Snickers

Cooking process:

1. Melt chocolate and olive oil on the stove.
2. There, add detailed baked goods, Snickers. Stir thoroughly.
3. Cool the mixture for a few minutes and light the porridge in the form of sauerkraut, then place in a cold place for two to three years.

Before serving, roll in cocoa powder.

How to make a delicious chocolate cowbass from a child's madness?

Dessert made from children's food has a delicious taste, especially the cowbass is suitable for little ones.

warehouses:

• Vershkov butter - 175 g
• Child sumish – 1 pc.
• Milk - 125 g
• Cocoa - 65 g
• Tsukor - 475 g
• Pechivo - 275 g
• Gorihi - 75 g

Cowbaska licorice from childish madness

Preparation:

1. Renew the baking, add peas, then add cocoa, mix everything.
2. In a warm bowl, mix milk and zukor.
3. Add olive oil and heat until it boils.
4. Eat the oven with cocoa mixture.
5. Place the masa on the foil and carefully burn the cowbass.
6. After you catch a chocolate cow in a cold place, eat your clothes and visit your household often.

These lasos can be prepared using a variety of methods. Either way, chocolate cowboys will be incredibly tasty. This dessert will remind you of the bright moments of your childhood, when you grew up and were treated to malts prepared with your own hands.

Video: How to make a sweet chocolate cowbass without milk, condensed milk, or olive oil?

The recipe for licorice cowbass baked in the oven and cocoa is well known from the days of our childhood. This original dessert attracts respect with its entire appearance. How could it be any other way? Kovbasa is not made from meat, but from cocoa, and other even savory ingredients. Tistechko? Pozhlivo, just a very non-standard look. Children really like licorice kowbaska, both for its bright taste and the originality of its presentation.

At that time, when licorice cowbaska “came into fashion”, desserts were not similar to the desserts. To top off the sweet kovbaska, you can think of eclairs, tubes of cream, dough, and meringue cat. All these desserts are enhanced by the wine taste and modest appearance.

And in an hour, a recipe for licorice sausage from the oven and cocoa without getting lost in the pile of recipes written by hand. It is still alive and gaining popularity. The time has come for me to quickly try one of the original recipes for the last ten years. Hey, we're getting some licorice cowbaska!

Ingredients:

• 600 g pechiv (baked milk or Yuvileine type)
• 1 bottle of cucru
• 0.5 bottles of milk
• pack of top butter (200 g)
• 2 tablespoons cocoa
• 0.5 bottles of any peas (I have peanuts and pistachios)
• a dash of sugar powder for decoration

Recipe for licorice cowbass baked with cocoa

Start preparing the licorice sausage after preparing the oven. Break the trace with your hands into small pieces. The size of the furnace sheets can vary, but it is still not a good idea to get too caught up in this process and turn the furnace over again. A blender and food processor won't help our little guy. You can make your work easier by speeding up the rocking chair, which “beats” the stove with little bits, thereby slamming it into pieces.

600 g of pechiv were transferred to Mount Bruchta.

Now let's take care of the peas. I took some greased and peeled peanuts, as well as pistachios. I know, I mixed the pistachios inclusively for color. For this recipe, pea hairs or hazelnuts, or all at once, are perfect :)

Add cleaning of the pot to the oven.

Let's move on to preparing the cocoa mass for the licorice cowbass.

There are two main recipes for preparing this recipe. One of them transfers distilled milk that thickens, the other transfers plain milk and zucchini. We are preparing licorice cowbaska for another recipe. Of course, this is the first recipe for this recipe, and then I’ll speed up the next time and write about it in detail.

Now, 200 g of top oil is melted into a ladles over low heat.

Add tsukor and milk to the melted olive oil.

Next to the milk is cocoa.

Trim the cocoa mass over low heat, stirring gradually, and let the pulp disintegrate. In this case, the sumish is not brought to a boil.

Pour cocoa butter into the oven with peas and carefully mix everything with a spoon.

We remove 2 or 3 pieces of foil the size of the opening of a large book. Using a spoon, place the butter in a line on the foil pocket, then carefully sunbathe the butter, gradually thinning it out. And for example, “twist the tails” on the sweet kovbast, so that the kovbas is sealed with foil around the edges. We roll the cowbass here and there on the work surface a couple of times, giving it the remaining shape, after which we put it in the refrigerator for 4-6 years.

With your own hands, licorice kowbaska is prepared in the home. This is a very simple dessert that evokes the taste of childhood. Lasoschi will delight you with an easy recipe made from essential ingredients, and the whole process will not take more than an hour. You can taste any variations of this savory licorice herb.

Yak zrobiti kovbasku z pechiva

If farmers are thinking about how to make licorice cowbasska from the oven, so that preparing the dessert is not difficult, they recommend preparing all the ingredients right away. It is important that the ingredients be fresh and clear, so as to ensure that the flavor of the finished herb remains intact. Having familiarized yourself with a number of recipes, you can understand how to prepare licorice cowbasska yourself at home from the products you have available.

Recipe for licorice cowbasska from the oven

The confectionery kowbaska is incredibly tasty when it comes out of the oven - the photo recipe for this pastry helps to make its preparation much easier. This is a unique and valuable find for all lovers, especially those with small children in the family. Preparing cowbass licorice in home-made ovens is quick and easy. You only need the simplest products. This is a classic homemade sweet and incredibly delicious chocolate dessert that brings back childhood.

Ingredients:

• pechivo – 380-420 g;
• condensed milk – 180-190 g;
• cocoa powder – 2.5-3 tbsp. l.;
• vershkov butter (vershkov margarine) – 80-90 g;
• Volosky peas – 45-55 rub.

Cooking method:

1. Leave the olive oil at room temperature for an hour until it softens.
2. Peas need to be thoroughly cleaned. It is the fault of the viti krichta.
3. The dessert starts out of the oven, baking until it has a uniform consistency. Varto will lose a little bit of great stuff.
4. When the consistency of the oil becomes soft, the product is combined with peas, cocoa, and condensed milk. All components will be thoroughly mixed.
5. Then the masa is transferred to the grub pilaf, deeply burnt, and shaped like cowbass. The ends are twisted tightly.
6. The roll is left in the refrigerator so that the product is caught.
7. By the end of the day the dessert cow-bass pastry is ready.

With condensed milk

Kovbaska bakes and bakes condensed milk very quickly, even though it doesn’t require boiling the product. This delicious chocolate dessert can be prepared in just a few minutes. The pastry will come out the first time again and will not require any special culinary skills or pastry chef training. The recipe contains simple ingredients; preparation is not difficult.

Ingredients:

• cocoa powder – 2.5-3 tbsp. l.;
• condensed milk – 1 can;
• vershkov butter (vershkov margarine) – 180-210 g;
• pechivo – 500-550 g.

Cooking method:

1. Such a herb, like licorice kowbaska from the oven, makes a simple recipe, and the finished confectionery dessert looks like in the photo of culinary magazines.
2. Half of the stove is broken by hand into large pieces, and the back - into small pieces. You can get a rocking chair for this vikorist.
3. So that the sweetness comes out in a garnished form, large and small pieces of paper begin to mix.
4. Place a saucepan on the stove, fill it with water, and make a steam bath for the oil.
5. In the oven, add melted butter, condensed milk, cocoa - mix all the ingredients until the mixture becomes homogeneous (the mind is important!), so that the confectionery dessert is savory and has a unique appearance.
6. A ball of grub spit is spread on the table, and the masa is placed on the fire.
7. A cowbass is formed and heavily covered with spittle.
8. Chocolate confectionery dessert sits in the refrigerator for 60 minutes.
9. The cowbaska licorice is completely ready from the oven. You can serve lasoschi to the table, first cutting it into rings. The optimal thickness is approximately 1.5-2 cm, as shown in the photo of ready-made virobs.

Chocolate

Incredibly delicious homemade licorice cowbasska with chocolate is a favorite dessert for both children and adults. Detailed recipes with herb photos will help you understand how to prepare this herb, the secret of its subtle creation. Before this, it is important to look for those that are readily available, simple and inexpensive products that can easily be stored in the refrigerator.

Ingredients:

• cocoa powder - 2.5-3 tbsp. l.;
• eggs – 1 pc.;
• tsukor – 1 tbsp.;
• pechivo (pisochne) - 450-550 g;
• milk – 3 tbsp. l.;
• peas (peanuts and migdal) – 145-155 g;
• vershkov butter (vershkov margarine) – 190-210 g;
• vanillin – 0.5 tsp.

Cooking method:

1. Milk and zest are mixed, cocoa and olive oil are added (cut into pieces so that it melts quickly), then the mixture is placed on the stove.
2. You need to let it boil and then remove from the stove.
3. The masa is left out for an hour until it is cold, then the egg with vanilla is added - the mixture is whisked.
4. The peas are coated in a baked frying pan, then refined using a grinder, but not too much.
5. Break the oven with your hands, add cocoa mass, add peas.
6. After all the ingredients are thoroughly mixed, the mass is placed on a grub sheet.
7. Leave the lasoschi in the refrigerator for several years, so that they are caught.

Z cocoa

Not all gentlemen know how to prepare licorice cowbass with cocoa at home and are satisfied with this delicious dessert. To prepare the vikory, you need to use sand and cream, which is based on cocoa. To enjoy the taste of the herb, which is bright, juicy and rich, add a few peas (you can use almonds, almonds, peanuts).

Ingredients:

• vanilla zukor – 5 g;
• pechivo pisochne - 520-530 g;
• water – 1.5 tbsp;
• pea hairs – 4-5 tbsp. l.;
• cocoa powder – 2 tbsp. l.;
• tsukor – 1 tbsp.;
• vershkov oil – 190-210 g.

Cooking method:

1. To prepare a tea dessert, take a stove, break some little clothes.
2. The base needs to be mixed with additional mixture.
3. You can lose large quantities of food.
4. Mix water with olive oil, cocoa, add zukor.
5. The warehouse is boiled, vanillin is added (this is a non-viscous ingredient).
6. Add the peas and then mix all the ingredients thoroughly until the mixture has a uniform consistency.
7. Place it on grub, light it up, and place it in the refrigerator.

Vershkov

Cooking licorice cowbaska at home is quick and simple, without any difficulties for uninformed cooks, and there is no need for any special skills. You can use plain white zuccor or instead add milk to thicken it, making the dessert more juicy. The cheese comes out soft, tender and incredibly juicy.

Ingredients:

• pechivo – 380-400 g;
• tsukor – 1 tbsp.;
• peanuts – 1 tbsp.;
• Oliya vershkova – 180-210 g;
• milk – 0.5 tbsp;
• cocoa powder – 2.5-3 tbsp. l.

Cooking method:

1. The dough is passed through a meat grinder and crushed with your hands so that more pieces come out.
2. In a dry frying pan, coat the peanuts, cool, then trim, and then remove the skin.
3. Melt the olive oil in a water bath, add cocoa and milk - everything is mixed well.
4. Masa is placed on top of the grub, which is placed in the freezer for 2-3 years.
5. Lasoschi are cut into pieces and served to the table.

Toffee

Cowbas licorice with toffee turns out even more delicious. In the recipe, instead of plain white zukru, you can use zucchini or a printing option (with a sour block). Every day, your sweets will taste more juicy and infused with flavor. The recipe will quickly become a favorite, even though preparing the dessert with simple ingredients doesn’t take too much time.

Ingredients:

• toffee - 450-550 g;
• vershkova butter – 240-260 g;
• vanilla crackers – 380-420 g;
• pea hairs – 90-110 rub.

Cooking method:

1. Top of the butter is melted in a saucepan and the toffee is added.
2. The masa is constantly working until all the ingredients are gone.
3. Once removed from the stove, add the peas and breadcrumbs.
4. All components will be thoroughly mixed.
5. The separated masa is placed on a polyethylene sheet and placed in the refrigerator for one hour.

Video

Chocolate Cowbaska

Ingredients:

Pisochne pechivo - 200 g

Hair peas - 300 g

Oliya - 200 g

Zukor – 1 tbsp.

Egg - 2 pcs.

Cocoa – 3 tbsp. l.

Cooking method:

1. Paint the oven and lubricate the peas.

2. Grind the eggs with the cucumber and cocoa.

3. Melt butter|butter|, add|add| Mix the pulp and eggs and simmer over low heat, stirring until it boils. Know from the fire. Cool until warm.

4. Combine the oven with peas and stir.

5. Cool the masa bits, form cowboys (use additional bags or paper), bake tightly and put in the freezer.

6. It was good to catch the cowbass, cut it and eat it, enjoy it!

Chocolate cowbass “Gorikhov assorted”

Ingredients:

Pechivo - 250-300 g

Baked milk - 50 g

Oliya vershkove - 100 g

Tsukor - 100 g

Vanilla tsukor – 2 p.

Cocoa powder – 2-3 tbsp. l.

Peanut smears - 50 g

Hazelnut smears – 50 g

Lubricated walnuts - 50 g

Cooking method:

1. Peel the peanuts. This recipe has the most laborious process, but then everything will be much simpler and faster.

2. Details 3 types of peas.

3. Pass it through a meat grinder or trim it by hand. The smaller the pieces are, the more delicious the prepared virib will be.

4. Eat the peas from the oven at once.

5. Take a small saucepan and place it on the stove. Place butter|butter|in a saucepan. When it melts, add milk to the melted water.

6. Then add zukor (primary and vanilla) and cocoa powder.

7. Mix thoroughly so that the smallest breasts are not left out. If you heat it up, it won't become homogeneous.

8. Wu qiu chocolate masu visipati prepared oven with peas. Stir.

9. Take foil and cut straight cut biscuits from it.

10. Place a piece of foil on the skin, burn it and form cowboys. This set of products includes 2 cowbass.

11. Place in the refrigerator for 1-2 years. That's it - the chocolate cowbass is ready in the oven! You can cut it up and serve it to your household!

Licorice cowbaski. Really cool!

Ingredients:

Licorice straws - 0.5 kg

Tsukerki "Korivka" - 0.5 kg

Method for preparing licorice cowbass:

1. We need 0.5 kg of licorice straw, put it on a papier for baking top oil,

2. In a water bath, melt 100 g of top butter, and 0.5 kg of Korivka zucchini (slice until melted), melt to a smooth mass,

3. Pour the hot butter onto a straw, spread it with a spoon so that the edges are spread, and burn the roll with the help of a paper.

4. Sunbathe in a paper or bag and put in the refrigerator, cut into circles, if you want the roll to be darker, you can add cocoa.

Licorice kovbaska z pechiva and cocoa

Ingredients:

Pechivo pisochne – 300-400 g

Vershkov butter - 200 g

Zukor – 1 tbsp.

Cocoa - 3-4 tbsp. l.

Milk or tops (10%) – 5-6 tbsp. l.

Hair peas - 1 tbsp.

Cooking method:

1. Let's finish the oven. In the photograph, he is approximately twice as small - the chest has already been chopped. Approximately 2/3 of this needs to be trimmed into beans.

2. Any baked goods you have lost need to be crushed into small pieces, mixed with ground butter and crushed peas added there.

3. After this we move on to the offensive stage. Take a small saucepan and pour cocoa and tsukor into it. Before the speech, as if we didn’t have enough cocoa and we were drinking hot chocolate from bags - it turned out really bad.

4. We mix it and add milk. Everything is carefully mixed to a homogeneous mass and put on low heat.

5. Stir, do not let it burn and bring everything to a boil (about 5 minutes). As soon as the milk boils, the fire simmers and a small amount of liquid is allowed to stand.

6. For an hour, we cut the oil into cubes and throw them into the chocolate mixture. Let’s mix everything until the oil is completely dissolved and the substance is homogeneous.

7. Now everything is in the oven.

8. Really respectful. It's the Masa's fault that he guesses at the same time. At this stage you can take a preliminary sample - you may be eligible.

9. The time has come to give a doctor's/servel/liver uniform to our creation. In this container we took foil (grub parchment).