Still warm from baking, the honeyed oat base takes a glossy layer of melted chocolate before being cut into twelve bars: Comptoir du Cacao’s Ginger Dark Chocolate Bar, 72% cocoa, adds a warming, gently spicy spark.
Makes 12 · 15 min + 25 min baking
Ingredients
- 1/2 cup (115 g) butter
- 1/3 cup (70 g) brown sugar
- 3 tbsp honey
- 2 1/2 cups (225 g) rolled oats
- A pinch of salt
- 1 Ginger Dark Chocolate Bar (Comptoir du Cacao), 3.2 oz / 90 g
Method
- Preheat the oven to 350°F (180°C) and line an 8-inch (20 cm) square pan with parchment paper.
- Melt 1/2 cup (115 g) butter with 1/3 cup (70 g) brown sugar and 3 tbsp honey, then stir in 2 1/2 cups (225 g) rolled oats and a pinch of salt.
- Press firmly into the pan and bake for 20 to 25 minutes, until golden at the edges.
- Melt the Ginger dark chocolate bar (3.2 oz / 90 g) and spread it over the warm oat base.
- Let cool completely, then cut into 12 bars.
The star of this recipe: Ginger Dark Chocolate Bar, by Comptoir du Cacao.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
