I just bought a new book, Leiths Baking Bible at my local bookstore. I was pretty excited, since getting good cookbooks over here is quite a task!! I had to try out the book, and the crunchy chocolate bars just popped out to me! They seemed perfect, and super-easy!! And plus, it would use up the last of the super-huge box of oats I bought to make my favorite chocolate chip cookies!
The bars tasted soo good. I halved the recipe, and wished I hadn't. They got over within hours!!! And the best part was, the recipe took like just 5 minutes to prepare, before going into the oven!! It looked so good going into the oven -
Crunchy Chocolate Bars
Adapted from Leiths Baking Bible
2 sticks [225 g, 8 oz.] butter
3/4 cup [140 g, 5 oz.] light brown sugar
1 cup [140 g, 5 oz.] self-raising flour - I substituted using 1 c A.P flour + 1 tsp. b. powder + 1/4 tsp b. soda
1 1/2 tbsp cocoa powder
3/4 cup [85 g, 3 oz] porridge oats
3/4 cup [85 g, 3 oz] crushed corn flakes
To finish -
140 g, 5 oz milk chocolate, chopped into small pieces
- Preheat the oven to 350 F [180 C]. Grease and line a 11 x 7 inch tin lined with parchment. [ I didn't use]
- In a large bowl, cream the butter and sugar together, until pale and fluffy.
- In a small bowl, sift together the flour and cocoa.
- Add to the butter mixture.
- Then add the oats and corn flakes. Mix well.
- The batter will be very dry.
- Press into the prepared tin [a potato masher will help], and bake for about 20 mins.
- The mixture should still be a little soft when in the oven.
- Mark into 16 bars while still hot, then allow to cool completely in the tin.
- Melt the chocolate in a using a bain marie [I melted in the microwave]
- Spread over the bars. When the chocolate has set, cut the bars into pieces.