What you need...
100g salted butter
3 X pots of Grasshopper Cane Sugar Porridge - Hopper pot
450g rich dark chocolate
150ml double cream
150g almond nuts (chopped)
150g hazelnuts (chopped)
What to do...
Start off by melting the butter in a pan. Add the oats and cook for three minutes. Then transfer to an baking tray that will fit in your fridge.
You should then place a bowl over a pan of simmering water. Add the chocolate and cream to the bowl and leave to melt for 15 minutes without stirring.
Add the almond nuts and hazelnuts to the oats and stir.
When the chocolate has fully melted, give it a little stir and then pour over the oats and nuts. Fold the chocolate through and then refrigerate for 30 minutes.
When set, break into pieces by hand, serve and enjoy these tasty snacks!
Start off by melting the butter in a pan. Add the oats and cook for three minutes. Then transfer to an baking tray that will fit in your fridge.
You should then place a bowl over a pan of simmering water. Add the chocolate and cream to the bowl and leave to melt for 15 minutes without stirring.
Add the almond nuts and hazelnuts to the oats and stir.
When the chocolate has fully melted, give it a little stir and then pour over the oats and nuts. Fold the chocolate through and then refrigerate for 30 minutes.
When set, break into pieces by hand, serve and enjoy these tasty snacks!
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