Blog Post /Oat ChocoToffee klusters
So, here we go with another k.r.a.c.n.o.l.a inspired recipe.This is getting extremely fun, comming up with new ways to incorporate this delicious granola into already amazing recipes.The love that I have for toffee is pretty remarkable, so this experiment was a no brainer.Tell me, who wouldn't love delicious buttery homemade toffee, with milk chocolate and k.r.a.c.n.o.l.a?? Waiting?...Anyone??Yeah,I didn't think so.Trying out this recipe should be on your bucket list (seriously) grab a few bags of k.r.a.c.n.o.l.a(shameless plug) and start experimenting.Or just grab some Oat ChocoToffee klusters on the shop page(plug again?),if you're into the whole "Gain with no pain"life motto. INGREDIENTS 2 13 cups sugar
2 cups butter (Land Of Lakes)or one of your choice
14 cup plus 2 tablespoons water
2 tablespoons -light corn syrup
1 12 cups of K.r.a.c.n.o.l.a granola (use food processor to pulse granola into uniform medium texture)
1 cup semi-sweet dark/milk chocolate chips
DIRECTIONS
- Butter 15x10x1-inch baking pan; set aside.
- Combine all ingredients except k.r.a.c.n.o.l.a and chocolate chips in heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until butter is melted.
- Reduce heat to medium-low. Cook 25-40 minutes, stirring occasionally, until candy thermometer reaches 300°F or small amount of mixture dropped into cold water forms hard brittle strands. Stir in 1 cup of granola .
- Pour mixture into prepared pan; spread to desired thickness. Sprinkle chocolate chips over hot candy; let stand 5 minutes. Spread melted chocolate evenly over candy. Sprinkle with remainding 1/2 cup of pulsed K.r.a.c.n.o.l.a.Cool at least 3 hours. Break into pieces.
- Store in container with tight-fitting lid, incool dry place, up to 4 weeks...If it last that l long.Enjoy!