Sandwich bread pockets filled with chocolate and Haribo, pan-toasted until gooey and melty inside.
ABy Anne
Servings
2
4 slice sandwich bread
0.75 cup milk chocolate
0.5 cup Haribo gummy candies
2 tbsp unsalted butter
1 tbsp granulated sugar
0.25 tsp ground cinnamon
Calories
789 kcal
Protein
12g
Carbs
112g
Fat
33g
Fiber
6g
Sugar
66g
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Sarah M. · Melbourne, AU
Prep
1. Cut the crusts from the sandwich bread and gently flatten each slice with a rolling pin or glass until thin and flexible.
4 slice sandwich bread
2. Roughly chop the milk chocolate into small pieces and cut larger Haribo candies into halves or quarters so they melt and distribute more evenly.
0.8 cup milk chocolate,
0.5 cup Haribo gummy candies
Assemble Pockets
3. Place some chopped chocolate in the center of each flattened bread slice, then add some Haribo pieces on top, keeping a clean border around the edges.
4 slice sandwich bread,
0.8 cup milk chocolate,
0.5 cup Haribo gummy candies
4. Fold each bread slice in half to form a half-moon or rectangle, then firmly pinch and press the edges together all around to seal, using the back of a fork if needed to crimp.
4 slice sandwich bread
Cook Pockets
5. Melt half of the butter in a nonstick pan over medium heat. Place the sealed bread pockets in the pan and cook until the first side is deep golden and crisp.
4 slice sandwich bread,
1 tbsp unsalted butter
6. Add the remaining butter to the pan, flip the pockets, and cook until the second side is golden and the chocolate inside feels melted when gently pressed with a spatula, then remove from the pan.
4 slice sandwich bread,
1 tbsp unsalted butter
Finish & Serve
7. In a small bowl mix the granulated sugar and ground cinnamon, then immediately roll or sprinkle the hot pockets in the mixture so the outside is evenly coated.
