Ingredients
1/2 cup butter room tempature
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 tsp salt
2 tsp vanilla
2 tbl milk
1 1/4 cup flour
3/4 cup mini chocolate chips (or more to taste)
Benty Melts!
Directions
1. Combine your butter and sugar in a mixing bowl. Next add in your salt, vanilla and milk and mix until fully combined.
2. If you don't want to use raw flour, microwave or spread your flour on a cookie sheet until it reaches 160 degrees. Add your flour to the bowl with the rest of your ingredients and mix until there are no dry bits. Lastly mix in your chocolate chips until evenly mixed.
3. Scoop mixture into your small cake puck mold and then use your scraper to scrape it flat and remove any excess cookie dough.
4. Place your centers in the fridge to chill for 1.5-3 hours or freezer (45 min). Keep chilled until ready to dip!
Dipping Instructions
1. Melt your BENTY MELTS for 1 minute. Continue to microwave in increments of 20 seconds until chocolate silkily slides off your spoon (110 F-120 F). If you are using other brands of melts add a tsp of crisco or coconut oil to thin them out.
2. Place larger mold (with the Benty Cakes logo on the bottom) on the plastic tray and fill one cavity half full with melted chocolate.
3. Place chilled center on melted chocolate. Gently apply even pressure as you slowly press the center down until chocolate comes up from the sides and covers the top of the center. I use the center of my Puck Press to press it in, or you can use your fingers.
4. Scrape off any excess chocolate. If there is not enough chocolate to cover the center. Add chocolate and scrape away excess.
5. Tap the mold tray on the counter to eliminate air bubbles.
6. Repeat these steps until all cavities are filled. Start out doing one at a time, once you are comfortable begin doing 2-3 at a time. Take care not to do too many at the same time as chocolate will set.
7. Because the centers are cold your pucks will set up quickly. Usually it takes about 15 minutes on the counter depending on how warm your house is. You can stick them in the fridge if you're in a hurry.
8. You can tell your pucks are ready to pop out if the mold pulls away cleanly. if you see any chocolate stick as you gently pull, they are not set yet.
The most satisfying part is popping out your shiny, professional looking Pucks!!
Trips + Tricks
SPACES ON THE SIDE: If there are spaces on the sides there wasn't enough chocolate or not all the air bubbles were eliminated. To avoid this take care to tap out air bubbles each time a puck center is covered with melted chocolate. More chocolate may be needed to ensure the melted chocolate comes up over all the edges when centers are being pressed down. Scrape off excess chocolate.
CRACKED TOPS: If tops are cracked, centers were pressed too far down. That's ok! You will get the feel for it, or the "eye" for it, as you press your centers in you will start to see how much of a chocolate layer you want on the bottom.
DIFFICULTY PRESSING CENTERS IN: If there's difficulty pressing centers in, then chocolate is too thick. It should come up over the sides. Ensure if using candy melts other than BENTY MELTS that they are thinned with a little shortening or coconut oil.