Blog :: Ramblings of a health nut

What Dreams Are Made Of...

Posted on 01 Jul 2011 by maisha (posted in: blogs)

Yesterday I made stuff. Delectable stuff. Scrumptious stuff. Stuff that dreams are made of. My sister would jump up and down at the sight of this stuff, if she could. Which is a cruel joke to make, since she just had feet (yes both of them) surgery and will be out of the loop for a while. Maybe I should go over there and feed her lots of baked goodies. Maybe that would be cruel of me too ;-p Sister dear, lo and behold my stuff:

You on your feet yet? No?

How about now?

Yes, I am cruel. But to make up for it, I'll share my recipe with you!

Crack-Jacks (makes 16)
Crack-Jacks is what you get when flapjacks, dulce de leche, and chocolate engage in a love triangle...
Ingredients


    *DRY*
  • 300 g instant oats (you can use rolled oats if you want, but be sure to give half of them a whirl in your blender to make them finer)
  • 50 g unsweetened, desiccated, grated coconut
  • 2 tbsp (17 g) Sizzle Spice Mix (or use pumpkin pie spice or speculaas kruiden)
    *WET*
  • 100 g becel calorie light
  • 100 g muscovado sugar
  • 60 mL (1/4 c) skim milk
  • 2 tbsp molasses
    *TOPPING*
  • 4-5 tbsp dulce de leche
  • 100 g 70% dark chocolate
  • 1 tbsp coconut oil
  • sea salt



Method


  1. Mix dry ingredients together in a medium mixing bowl.
  2. Put the wet ingredients in a small saucepan and heat over low heat until margarine is molten and the sugar is dissolved.
  3. Pour wet mixture into dry and mix until everything is covered.
  4. Transfer oat mixture to a square/rectangular baking dish lined with baking paper and spread out evenly.
  5. Bake in oven for about 30 minutes, until slightly browned and firmed up.
  6. Remove from oven and transfer to a wire rack to let it cool down completely (about 2 hours).
  7. Spread dulce de leche on top and let set in the fridge for a couple of hours.
  8. Melt chocolate over low heat or using a microwave and stir in the coconut oil.
  9. Pour chocolate mixture on top of dulce de leche layer and gently spread to cover.
  10. Now for the final touch: sprinkle with some sea salt. It really makes a difference!
  11. Chill in the fridge until chocolate layer is set and cut into 16 wedges.

 

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