today was supposed to be better than
yesterday
hello so we are back for Day two
yes and we're going to show you day one
and I just ripped off the plastic layer
so I didn't know no I don't know what
you want me to do. I DON'T KNOW HOW TO CRUSH THESE
the sugar isn't dissolving. I don't know what to do. Wait need to coat those in baking soda
you didn't have to crush them. Oh no, uh oh uh oh... we definitely need gloves
I don't-- there's no baking soda there's- it's right there! (talking on top of eachother and yelling)
it's right in the instructions. this is about to be really
dangerous
sugar to cam *screams*
I don't know how to make it, is this 270?? I think it's 270 let's just
say it's 270. hold it, I need you to help me
for a second ok it's not even about the
video it's about our safety
NOOOOOO, get the thermometer in
We thought it would be a good idea to do a recipe
that asked you to heat something to 270
degrees and then touch it
Dump it *more yelling*
don't think I should be dumping this on
the counter I definitely think you
should be...
Wait are you okay
I just burned my finger *whining*
Get the loaf pan! Pam the sheet! We are putting it in the loaf pan
Pam the loaf pan!
... With the parchment?
Pam the loaf pan
NO! Pam the parchment
AHH listen to my instructions. We're going in!
We weren't prepared! Why did we put it in a loaf pan...?
*laughing* this looks disgusting
this is what we made. so we messed up somewhere along the way
take it and stretch it you have to stretch it
don't stretch it too much I think there
has to be a nice beautiful line and when it starts to...
this looks like a maybe right
okay this
is dangerous
cool we also can we eat that
everything's dirty this isn't right
this isn't right this could rip out a sealant
it and this is kind of hard we'll be
back here tomorrow so if you've heard of
gourmet bakes
with Claire on Bon Appetit, we are going to "ungourmetify" her gourmet version of regular snacks
yeah
and we chose butterfingers because
basically the whole thing is already
vegan as you can see from day one this
is the Butterfinger that we made it's
like not too far off but it wasn't right
but we need to do it again so the key to
cooking when you using scales make sure
you zero the scale when there's
something on it we're rebels it says 51
we're gonna use it anyway and we're
gonna need 50 grams zero that granulated
sugar
it's our favorite guest star so this is *gasp*
I scared him-- so 38-- that's Jax's-- 50
and then we're going to need
*dog barking* COOKS!
that is so rude *to the dog* COME HERE!
we need a hundred grams of
Alex! I am filming a video
we need 100
grams of the very nutritious light corn
syrup oh wow I went over and I don't
know how to get corn syrup back in the
bottle it's a dog who was barking this
is cookie-- should I just-- he's a model
don't look at me and my son we're gonna
get some of this and put it back in the
bottle
this is like a couple grams too
much so we're going to use it because I
don't want to dump it and that this
isn't going keep working 20 grams of
water okay remember what I said everyone
say it with me zero the scales thank you
for participating class I'm dumping the
ingredients in the pan wait
side note Disney sponsor us we're gonna
get some rice krispies treats oh there's
soap on the-- there's soap where?
claire uses these beautiful cornflake things we
don't have access to those
*faintly leave* how much do I need? Check my instructions!
I like when something says 1/4 a cup to
always add a little extra
One... two... three...
it up too much
three and a half my hands are clean
dump the rice krispies in
oh this is supposed to be
greased oh well, I don't think stuff sticks to
uh oh... it's sticking
we might have to start over
 
in an effort to be quick we dumped the whole box of rice
krispies on the ground so
ahhhh stay away!! stay away!! get out of the rice krispies
 
and it is pamed this time everybody don't worry
ASMR!
AERATE IT!
okay now we're putting it in this loaf
pan to try and spread it out like Claire
did
oh it's coming out the top
I don't know what to do with this
 
this is exactly how Claire did it
is this what people who cook do all the time
show the people
what we're working with
let me do it what the beauty gurus... why don't you let me
stand in the frame at all
okay I'm gonna
move on to the chocolate so we cheated
the chocolate we're using chocolate
chips we don't know if it'll work the
same but we didn't feel like chopping up chocolate
Uh oh they just saw me put my finger in
it and lick it
much different atmosphere
than inside-- hey everyone
okay I have to go to work, gotta go to work hopefully this is done by the time I get back because I'm
excited to eat one of these bad boys
they feel a little bit harder than a
Butterfinger but that's okay
Okay can someone... no one can I'm at home alone
so
let me just talk about some reasons
why I love Bon Appetit it's fun I get to
one eternity later
We're almost there!!
 
This hoe, I mean sheet has been in the freezer
we're literally gonna take them dip them and
put them down
and we're gonna put these in the freezer
for five minutes
so an hour later I'm all alone and I did
not temper the chocolate right so I
froze it and now I'm just taking them
off the board and we're gonna coat the
top before the rest of the chocolate
hardens
okay so I've seen people do this when
they work with chocolate
 
so that didn't
do anything she put like flaky salt on
top so I'm gonna put a little regular
hamilayan table salt
On the top of all of them
looks a little gross
we'll be back to try them later I'm
gonna go put them in the garage to hope
they temper
so I just got back from work
and she's in better spirits I think it
worked it's hard-- we're just gonna eat it
That tastes really good
I'm not mad-- a little bit
harder than a Butterfinger
super good! we definitely recommend this
You can't eat chocolate
Definitely... Definitely try it
like 25 times okay
we would die for Claire from Bon Appetit
Test Kitchen
bye
bye
you can't eat
chocolate you can't eat it
 
Bye!
