THE FESTIVAL CARNET
No-Bake Oat and Chocolate Bites
Fine oatmeal linked to chocolate and peanut butter, pressed into small pallets and then firmed in the refrigerator.
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Fine oatmeal linked to chocolate and peanut butter, pressed into small pallets and then firmed in the refrigerator.
Prepare the ingredients before starting and leave enough room to cool the batches. The times indicated are benchmarks: the edge, underside and texture of the cookie count more than an exact minute. The recipe is proposed for the family kitchen.
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The preparation step by step
Prepare the footprints
Cover a small sheet of baking paper. Prepare a 5 cm circle or a glass to guide the discs. Choose small oatmeal; large flakes remain firmer in a recipe without an oven.
Weighing separately
Weigh 100 g of flakes, 120 g of chocolate, 70 g of peanut butter, 30 g of milk and 20 g of honey. Check the labels of the compound ingredients.
Chop the chocolate
Cut the chocolate into small pieces and place them in a heat-resistant bowl. Small pieces will melt more regularly without overheating.
Melt gently
Place the bowl in a bain-marie over simmering water. Stir and remove it before the last fragments are completely melted, then end up off the heat.
Soften the binder
Add peanut butter, honey and warm chocolate milk. Mix with the spatula until the dough is homogeneous. Do not pour cold milk into hot chocolate at once.
Add oatmeal
Pour the flakes and mix for 1 minute, scraping the bottom. Each flake must be coated. Let stand for 5 minutes so that the small flakes absorb some of the liquid.
Divide the mixture
Divide the mixture into twelve piles of about 28 g on paper. If you're using a circle, you need to squeeze one pile at a time and then pull the circle vertically.
Flatten the pallets
Press each pile with the back of a spoon to obtain a disc 5 cm and 1 cm thick. The edges may remain irregular. Does not form a thick ball difficult to chew.
Refrigerant
Place the pallets in the refrigerator for 1 hour. The chocolate should be taken and the pallets peel off from the paper without deforming.
Serves fresh
Get only the pallets out to serve. Leave them at room temperature for 5 minutes if you want a less hard chocolate. These pucks remain dense and fluffy, not crispy like baked cookies.
Conservation. Keep the pallets in a box in the refrigerator for 3 days. Do not store them for several days in a warm room: they contain milk and a binder that softens.
Recipe proposal with quantities and step by step. Times vary depending on the material: follow also the markers of texture and cooking.
The benchmarks for success
Regular portions
Weigh the portions indicated in the steps: similar pieces take and keep more regularly.
Check the socket
Respect the cooling time and then gently lifts a room with a spatula. If it deforms, prolong the cold by 15 minutes before service.
Questions Before You Start
Are they without butter?
They do not contain added dairy butter but peanut butter and milk. They are not without peanuts or milk.
Can we take big flakes?
They will stay firm. Preferences small flakes or mixes very briefly large flakes before weighing them.
Is the oven necessary?
Nope. Only the chocolate is melted gently, then the pucks firm in the refrigerator.
Baking tips for this recipe
- Separately weighs the ingredients of each item to keep the basic and filling quantities separate.
- Prepare containers and utensils before starting mixes to follow the steps without interruption.
- Watch the texture indicated at each step and respects the rest times before service or assembly.
Substitutions and variations
You can choose a sweeter or more full-bodied honey, keeping the indicated amount. Replacing honey with dry sugar, on the other hand, requires a review of the recipe.
Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.
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