John Myers
Ingredients for 1 servings:
- 220 g chocolate (apple cinnamon bar) or your choice
- 130 g cream (dulce de leche cream) alternatively toffee cream spread
- 20 g butter, soft
- 125 g flour
- 4 g baking powder
- 4 g baking soda
- 80 g oat flakes
- 90 g sugar
- 90 g brown sugar
- 10 drops of vanilla flavor
- ½ tsp cinnamon
- 1 tsp. clove powder
- 1 pinch of salt
- 1 large egg(s)
Instructions
Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 15 minutes; Total time approx. 1 day 45 minutes
quick and easy use of leftovers in a delicious way
Preheat the oven to 180°C (top/bottom heat). Line two baking sheets with baking paper. Chop the chocolate into small cubes. Mix the chocolate cubes with the oats in a small bowl. Mix the flour, baking powder, and baking soda in a small bowl. In a large bowl, cream together the softened butter with the dulce de leche cream, both sugars, salt, cinnamon, and clove powder until creamy. Add the egg and vanilla extract and continue beating until creamy. Carefully stir in the flour mixture. Finally, briefly stir in the chocolate-oat mixture on low speed, then mix all ingredients together again with a spatula. Using two teaspoons, place hazelnut-sized mounds on the baking sheet, making sure to leave enough space between them. Bake on the middle rack for about 15 minutes. Let cool on the baking sheet for about 2-3 minutes, then cool completely on a wire rack. Repeat the process with the remaining batter. You may need to reduce the baking time by 2-3 minutes for the next batch. Makes 3-4 batches. Store in a tin and let it set overnight. If you like it sweet, use milk chocolate or filled chocolate bars; if you prefer something a little less sweet, use dark chocolate. Toffee cream spread is available, for example, under the name Original Muh-Muhs.
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