CHOCOLATE, OAT AND COOKIE NOUGAT
INGREDIENTS:
200 g semi-sweet chocolate
200 g butter
200 g sugar
200 g rolled oats
Criollita cookies (quantity needed)
PREPARATION:
1. Prepare the mold:
Use a 10×20 cm mold.
If it is silicone, you will not need to line it.
For other molds, cover it with parchment paper or film, leaving a 1 cm surplus around the edges to make it easier to remove.
If you use a non-stick mold, wipe the inside with cotton wool moistened with alcohol to prevent the chocolate from sticking.
2. Melt the chocolate:
In a bowl, combine the chopped semi-sweet chocolate, the diced butter and the sugar.
Melt the mixture in the microwave (in 30-second intervals) or in a bain-marie, stirring until you obtain a homogeneous and shiny mixture.
3. Add the oats:
Add the rolled oats to the melted chocolate.
Mix well until the oats are completely covered and combined with the chocolate.
4. Assemble the nougat:
Pour a layer of the chocolate mixture into the base of the mold.
Place a layer of criollitas cookies on top of the chocolate mixture.
Repeat the process alternating layers of chocolate and cookies until you end up with a layer of chocolate on top.
Press each layer with a spatula or spoon to compact the nougat.
5. Refrigerate and unmold:
Place the mold in the refrigerator for at least 2 hours or until the nougat is firm.
Carefully unmold, using parchment paper or plastic wrap if you used it.
Store the nougat in a cool, dry place; it is not necessary to refrigerate it if the environment is not too warm.
Preparation time: 20 minutes
Refrigeration time: 2 hours
Total time: 2 hours and 20 minutes
Servings: 8-10
