Turrón de avena (chocolate oatmeal wafer bars)
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| Serves | 4-6 |
| Prep time | 15 minutes |
| Cook time | 25 minutes |
| Total time | 40 minutes |
| Meal type | Dessert, Snack |
Ingredients
- 2 sticks unsalted butter (~220g)
- ¾ cup white sugar
- ¾ cup cocoa powder
- 1¾ cup oats (( I used old fashioned Quaker oats))
- ½ cup milk
- 1 sleeve of saltine crackers
Directions
| 1. | Line the bottom of a rectangular baking pan ( I used a 2 quart rectangular pyrex pan) with aluminum foil. Leave some foil hanging down the edges |
| 2. | Melt the butter in a medium sauce pan over low heat. Add the sugar, milk, and cocoa powder and stir to get a uniform mixture |
| 3. | Add the oats and stir to incorporate |
| 4. | Turn up the heat. When the mixture reaches a boil, remove it from the heat |
| 5. | Time for the layering: cover the bottom of the pan with saltine crackers. It’s okay to leave a little bit of uncovered space at one end of the pan, but make sure the crackers are side by side |
| 6. | Pour some of the chocolate/oat mixture over the salties, and spread it evenly with a wooden spoon to make an even layer. |
| 7. | Keep alternating layers of saltine and chocolate mixture and end with a a layer of chocolate |
| 8. | Place the pan in the freezer for a few hours, until the chocolate mixture has completely firmed up, then using the aluminum foil, remove the Turron de Avena from the pan and place on a cutting board. Cut into rectangular slices. |
| 9. | The slices can be kept in an airtight container at room temperature. |
