John Myers
Contents
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Ingredients
Decoration
- 100 g Chopped pistachio nuts
- 6 tbsp Mazola oil
- 250 g Brown sugar
- 200 ml Cream
- 200 g Oat flakes - extra tender
- 40 g Flour
- 200 g Semi-Dark couverture
Instructions
- Bring the oil, cane sugar and cream to the boil in a saucepan. Remove from the stove. Stir in the oatmeal, flour, apricot pieces and the chopped pistachios
- Place the mixture on a baking tray lined with baking paper and smooth it out approx. 0.5 - 1 cm thick. Bake in a preheated oven at 160-170 ° C for about 15 minutes
- Let the pastries cool down a bit and first cut them into long strips with the help of a pizza roller, then cut them again into small sticks of approx. 2-2.5 cm in length.
- Melt the couverture in a water bath and dip the ends of the apricot stalks in them. Let it dry on a cake rack that is covered with baking paper. If there is too much chocolate on the bars, you can dip a brush into the liquid couverture and simply shake it out over the apricot bars ...
Remarks
- ** Pistachios can be bought chopped with the baking ingredients (25g for 2.19 €)
