Oatmeal Toffee Bars

Taste: Sweet; Technique: Stir-fry; Time: Twenty minutes; Difficulty: Moderate.

Detailed Steps for Making Oatmeal Toffee Bars

Prepare ingredients and tools.

Cut 50g of marshmallows into small pieces for easier melting.

Use goat milk powder for a richer flavor. In equal amounts, skim milk powder produces the hardest finished product, whole milk powder is next, and goat milk powder is the softest. The milk flavor follows the same order.

3g of cocoa powder. If cocoa powder is not added, milk powder can be increased to 32g, or the cocoa powder can be replaced with an equal amount of matcha powder for a matcha-flavored toffee bar. Mix the cocoa powder and milk powder evenly.

Prepare 60g of roasted oats (roasted as usual, not detailed here due to many ingredients, will introduce in a separate recipe next time). Adjust the amount of added ingredients based on their volume. If using frozen dried fruits, which have a large volume but low weight, reduce the amount accordingly (you can experiment more).

15g of coconut oil. You can use coconut oil or butter. In equal amounts, butter produces a softer finished product. Of course, these two oils also have different flavors. Coconut oil is used for the roasted oats, so it is used here.

Prepare the mold, oil-proof cloth, and scraper in advance. Be sure to prepare them first.

Heat oil in a non-stick pan over low heat. I used the inner pot of a rice cooker, which is very convenient, but be sure to wear thick gloves to prevent burns.

Add marshmallows to the hot oil.

Stir constantly until the marshmallows are completely melted, as shown. If the marshmallows turn yellow during frying, the heat is too high, so move the pan away from the heat to control the temperature.

Add the mixed milk powder.

Add the roasted oats and continue stirring. You can still control the temperature by moving the pan away from the heat.

Stir until all ingredients stick together.

Place the mixture on the oil-proof cloth and knead it evenly through the cloth.

After kneading, shape it with the mold and scraper. The entire process needs to be done quickly, so prepare all tools and materials in advance.

Once the toffee cools, it can be cut and wrapped.

Wrap in glutinous rice paper.

Wrap in wax paper.

Finished.