South African Crunchies

So we are on the way to Andorra for a week of awesome Skiing with friends, and I am so excited.

I thought these crunchies would be a perfect morning snack to go with some tea before we hit the slopes for the day. So I made a batch to take with us. These crunchies remind me so much of home with their familiar taste.

I have added a few more pictures with some melted dark chocolate over some of them, just an alternative way to serve them if you were having friends over for tea.

Ingredients

2 cup oats

1.5 cups unsweetened shreeded coconut

1/2 cup of flour

1/2 tsp of cinnamon

1/2 cup brown sugar

1/2 tbsp of honey

1/2 cup butter (melted)

1/2 cup of chopped pecan nuts

1 tsp baking soda

30 ml of low fat milk

200 g Dark chocolate

Method

1. In a large bowl add the oats, coconut, flour, cinnamon, brown sugar and pecan nuts

2. Melt the butter in the microwave add the honey and mix well

3. Add the baking soda to the milk and mix

4. Pour the butter and honey along with the milk mixture into the dry ingredients

5. You can use your hands to combine all the ingredients together

6. Get an oven proof dish, I used a casserole dish. Make sure you use some spray and cook so the crunchies don't stick to the dish.

7. Time to push down the brownie mixture into the dish, you can use the back of a table spoon to make sure you have evenly distributed the mixture in the dish.

8. Place in the oven at 160 degrees for 35 minutes- this all depends on how crunchie/ hard you would like the crunchies. For this time they are crunchie on the outside and a bit soft on the inside just how I like them. The crunchie should be a golden brown colour when they are done.

9. Once they are out the oven, use a sharp knife to cut equal squares, you can choose how big you you wold like. Let them rest and cool down

10. If you would like to add some chocolate to the top of the crunchies, melt the dark chocolate in the microwave on a low heat in a bowl and spoon evenly over the top of the baked crunchie.

Looking forward to our morning snack in Andorra.