Sometimes, we all need a little craziness in our lives. . to let loose a little and just indulge. Indulging for me, these days, usually involves baking. Something with a little sugar. . . or maybe a lot. Something with a little chocolate. Or a lot.
Regardless of what I am baking, I now always use my Silpat non-stick baking mat, my Silpain, if I am baking a delicious bread, or my awesome Sil-Eco round mat whenever I use my springform cake pan. I seriously use this all the time now. Silpat has become a brand that I use, love and trust when I bake. I first saw their new Silpat Entremet Baking pan on Facebook. If you’re not a fan of Silpat on Facebook, you should become one. If you already use their products, the FB page keeps you posted on news and new products.
So, when my Silpat Entremet Baking pan arrived, I got to work. Obviously, it’s from the makers of Silpat, so you know it’s a quality product and it’s good. I like the fact that I don’t have to use parchment paper or foil in a baking pan and just like all of the other Silpat products, there is very little mess and you simply rinse it off with water and wipe it clean with a damp towel or papertowel. My only problem was not being able to wait for my baked treats to cool. I got ahead of myself and couldn’t wait, which I usually do when I am baking- Don’t judge- and tried to remove my marshmallow madness from the pan too early- because you cannot cut anything IN the actual silicone pan- and, of course a corner broke apart and I proceeded to eat an entire corner section. This is why there are no photos showing the entire pan 🙂 So obviously, like any other baked treat, you have to wait until it has cooled significantly before trying to remove it from the Silpat Entremet pan, otherwise you might have a bit of a mess.
So, if you are looking for a new baking pan, I say, try this one out. You can also bake savory dishes inside like casseroles and mac n cheese . . there is, in fact, a mac n cheese recipe on the box along with a Gourmet Brownie recipe on the box, which I made and they were delicious!
And for a sweet recipe: if you’re looking for a crazy, over-the-top, “dump all of your leftover chocolate chip, butterscotch, peanut butter morsels and marshmallows into it” bars, these are it, homie. I will be the first one to admit these are a little crazy and loaded with sugar. . but I’m not telling you to eat the entire pan here. Everything in moderation. And then share these goodies with friends and neighbors. I baked these before and these are the sweet treats that everyone always asks me for again and again.
I hope you enjoy.
- ½ cup butter (1 stick); melted
- 2- 2½ cups graham cracker crumbs or Nilla Wafer crumbs (or a combination of both)
- ½ can (7 oz.) fat-free sweetened condensed milk
- 1 cup chocolate chips; any kind
- 1 cup butterscotch chips
- 1 cup peanut butter chips
- 1-2 cups coconut flakes; sweetened or unsweetened
- 2-3 cups mini marshmallows
- Melt the butter in microwave-safe bowl and add the graham cracker (and/or Nilla wafer) crumbs to it. Stir to combine and press the crumb mixture into a parchment paper lined (or directly into your Silpat Entremet pan) 9 x 13 pan.
- Pour the fat free sweetened condensed milk over crumb mixture; don't worry that you do not cover every inch of the crumb mixture. You will not be able to spread this because the condensed milk is extremely sticky. (Feel free to use the entire can but I only used half).
- Evenly disperse all of the chocolate, peanut butter and butterscotch chips over the condensed milk and crumb mixture. Then, sprinkle on your coconut flakes. Lastly, top everything with the mini marshmallows. Feel free to cover the entire top; this will help hold everything together even more.
- Bake at 350 degrees for 25-30 minutes or until top is starting to brown. (Start checking on the bars after 20 minutes.) Allow to cool, remove from pan and cut into squares. To help solidify the bars more, after they have cooled a bit, pop the pan into the refrigerator to help harden more and then cut into squares.
Recipe from Averie’s Magic Eight Bars.
Disclosure: I was provided a Silpat Entremet Baking pan for product review purposes. As always, all opinions expressed here are my own.
I love silpat, but that is a great pan! Especially when making sticky yummy bars like these.
Thank you, Susan!
How i wish I could get hold of that pan. Already lined, it´s a dream. I just made my first marshmallow fudge and could´ve used it. That last pic is so wonderful! The one we always want to get, but not always do, right? I´m making s´mores brownies next. Or these bars?? something topped with marshmallows for sure.
Oh Paula. . the s’mores brownies sound delicious! Can’t wait to see what you end up baking! Cheers!
Ahhh, Alice, this recipe is like music to my stomach. The bars look amazing – especially the one where it’s broken in half and you get those long, ooey gooey strands of molten marshmallow. That’s hella good, right there. I need to get this baking pan although I’d have the same problem as you not waiting long enough for my goodies to cool 🙂
hahah .. dude, I seriously have no patience. . it’s horrible! 🙂
What a fantastic pan. I must have one of those! And such lovely bars!! I must have one of those too.
Thank you, Maria! Yes, check out the pan! It’s fantastic! http://www.amazon.com/Demarle-Silpat-Entremet-Silicone-Baking/dp/B00AWMS1C0/ref=sr_1_1?ie=UTF8&qid=1360267359&sr=8-1&keywords=silpat+entremet
so…is there any reason to ever use a regular baking pan again?? that looks awesome…i might get myself one for mother’s day. 🙂
Sandra,
the only thing is- for savory or casseroles- it’s not as deep as some casserole dishes but the non-stick part is AWESOME. so, I would use both! and yes, for baking. . this is a dream!
I have heard so many good things about Silpat but I dont own any yet. On a different note – I would love these bars
Hi Dixya!
Thank you! If you bake a lot, it’s certainly worth the investment! Just think of all the money you will save on parchment paper!! I would start with the regular Silpat first. Take care and thanks for the comment!