Sometimes I just want to give in...give in to the feeling of euphoria that grips me all of sudden, ..sometimes I feel like giving into the constant fears of being a mother in todays mad bad world and raising a kid...I want to give into my dreams and hopes of owning a restaurant one day...N nope i am not talking some cafe...I want a proper fine dining restaurant with the best of food, book and travel souvenirs adorning every nook ...I want to give into the joy of finally knowing what I love...of finding my passion..and yes, at times I want to give into temptation too!!
Temptation in the form of food , that is. ;)
So, do you remember my home made dulce de leche post??
You dont?? :O :O
Well, quickly click on the and gawk... and lust...and drool..and gawk some more.
But after the gawking is over, you have to promise me to make this.Please.
Its simply amazing... and then I decided as awesome as it is by the spoonful,I should try and do something with it... But I didn't want to make a frosting or a cake of it coz I am going to a big fat Indian wedding in our family tomorrow and will be back only after two long funfilled weeks...
So this is what I turned them into.... Easy, delicious, decadent, rich and oh so moreish muesli bars!
Turn your breakfast healthy and delicious with this gorgeous piece of bar thats going to ensure you have a terrific start to your day... absolutely worth it.
Don't take my word for it....Try these ones for yourself.
Muesli made glamorous..!
Recipe:
Ingredients
1-1/2 cup All-purpose Flour
1-1/2 cup Muesli
1 cup packed brown sugar
1 teaspoon Baking Powder
1/4 teaspoon Salt
1-3/4 stick Cold (salted) Butter, Cut Into Pieces
1 cup Dulce de leche
Salted Peanuts
Butterscotch chips
Chocolate Chips
1-1/2 cup All-purpose Flour
1-1/2 cup Muesli
1 cup packed brown sugar
1 teaspoon Baking Powder
1/4 teaspoon Salt
1-3/4 stick Cold (salted) Butter, Cut Into Pieces
1 cup Dulce de leche
Salted Peanuts
Butterscotch chips
Chocolate Chips
Method :
Preheat the oven to 350 degrees. Spray a 9 x 9, 8 x 10, or 9 x 13-inch baking dish with baking spray. (Or you can line with aluminum foil.)
***Note: If you use a rectangular pan, you may need an additional can of dulce de leche to cover the surface.
Mix together the flour, oats, brown sugar, baking powder, and salt. Cut in the butter with a pastry cutter until it resembles coarse crumbs. Sprinkle the mixture into the pan and pat lightly to pack it slightly.
Bake until light golden brown on top and done in the middle, about 30 to 35 minutes, watching to make sure it doesn't burn. Remove from the oven and allow to cool for 15 minutes.
Spoon the dulce de leche into a microwave safe bowl and nuke it for 45 seconds, just to slightly soften it. Scoop it on top of the oatmeal base and use an offset spatula to spread it out to the edges and into an even layer. Sprinkle on a layer of peanuts so that they completely cover the caramel, and use your hands to gently press them into the caramel. Sprinkle on the butterscotch chips and the mini chocolate chips in generous layers.
Note: The warmth of the cookie base and the caramel should slightly soften the butterscotch and chocolate chips. When that happens, use your hands to very gently press the chips just enough to anchor them together (but not enough to misshape them.) If the pan isn't warm enough, pop it into the oven for 30 seconds or so and gently press the chips to anchor them together.
Chill the bars for 2 to 3 hours to make them easy to slice. Turn them out onto a cutting board and use a long serrated knife to cut into small squares (they're rich!)
Serve cold or at room temperature.
***Note: If you use a rectangular pan, you may need an additional can of dulce de leche to cover the surface.
Mix together the flour, oats, brown sugar, baking powder, and salt. Cut in the butter with a pastry cutter until it resembles coarse crumbs. Sprinkle the mixture into the pan and pat lightly to pack it slightly.
Bake until light golden brown on top and done in the middle, about 30 to 35 minutes, watching to make sure it doesn't burn. Remove from the oven and allow to cool for 15 minutes.
Spoon the dulce de leche into a microwave safe bowl and nuke it for 45 seconds, just to slightly soften it. Scoop it on top of the oatmeal base and use an offset spatula to spread it out to the edges and into an even layer. Sprinkle on a layer of peanuts so that they completely cover the caramel, and use your hands to gently press them into the caramel. Sprinkle on the butterscotch chips and the mini chocolate chips in generous layers.
Note: The warmth of the cookie base and the caramel should slightly soften the butterscotch and chocolate chips. When that happens, use your hands to very gently press the chips just enough to anchor them together (but not enough to misshape them.) If the pan isn't warm enough, pop it into the oven for 30 seconds or so and gently press the chips to anchor them together.
Chill the bars for 2 to 3 hours to make them easy to slice. Turn them out onto a cutting board and use a long serrated knife to cut into small squares (they're rich!)
Serve cold or at room temperature.
Love,
S
S
PS: I owe Ree a big thank you for this one!! Check out www.thepioneerwoman.com if you already dont!
