3 oz/90 g semisweet/dark chocolate, coarsely
chopped
2 tbsp honey
1/3 cup/50 g
pistachios, crushed
1 cup/150 g
old-fashioned rolled oats
Method:
Butter a
9-inch (23-cm) square baking pan. Stir the
sugar, milk, butter, chocolate, and honey in a
large saucepan over low heat until the
ingredients have blended.
Wash down the
sides of the pan with a pastry brush dipped in
cold water to prevent sugar crystals from
forming.
Cook, without
stirring, until the mixture reaches 238°F
(114°C), or the soft-ball stage.
Remove from
the heat and let cool for 5 minutes. Stir in the
pistachios and oats until creamy.
Pour the
mixture into the prepared pan. Use a sharp knife
to score into 30 squares. Let stand for at least
4 hours, or until firm.
Cookie
Recipes - Glenfield Squares Recipe
