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OAT BARS WITH CHOCOLATE AND BLACK GARLIC GANACHE

OAT BARS WITH CHOCOLATE AND BLACK GARLIC GANACHE

Ingredients

  • 250g oats
  • 150g butter
  • 75g light brown sugar
  • 3 tablespoons golden syrup or honey
  • 180g milk or dark chocolate, chopped
  • 100ml heavy cream
  • 20g black garlic cloves (or black garlic paste)
  • 200g cashews, pecans or walnuts, chopped

Instructions

  1. Preheat oven to 180C (356F).
  2. In a saucepan, on a low heat, melt butter with sugar and honey.
  3. Now add the oats making sure they get all coated in the sweet sauce.
  4. Transfer your oat mixture into a nonstick baking tin (small round tin or a 20cm square is a perfect size) and bake for 25 – 30 min until golden brown.
  5. If you’re using a black garlic paste you can skip this step. Otherwise submerge the black garlic cloves in a little boiling water for 2 minutes, drain and push them through a very fine sieve as pictured in the post. Scrape the paste and place it in a small saucepan.
  6. Add cream to the saucepan with the black garlic paste and warm it gently on a slow heat. Using a hand whisk help the black garlic to dissolve into the cream (don’t worry if you still have small bits floating, they will not be detectable when the ganache is ready).
  7. Add chocolate to the cream and mixing gently help it dissolve slowly. When done, remove from the heat and reserve.
  8. Remove your flapjack from the oven and place the chopped nuts in the oven instead. Let them toast for 5 minutes.
  9. Pour the ganache over the flapjack, scatter the nuts and leave to cool and set. (You can place it the fridge for 30 minutes to speed things up.)

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