Fiber Chocolate Crunch
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 60.9
- Total Fat: 1.8 g
- Cholesterol: 3.3 mg
- Sodium: 15.3 mg
- Total Carbs: 11.6 g
- Dietary Fiber: 2.3 g
- Protein: 2.1 g
View full nutritional breakdown of Fiber Chocolate Crunch calories by ingredient
Introduction
A crunchy snack to help curb your desire for sweets and chocolate. A crunchy snack to help curb your desire for sweets and chocolate.Number of Servings: 24
Ingredients
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78 grams Wheat bran, crude
1 cup Steel Cut Oats, dry
27 grams Butter, salted
1 cup Milk, 2%, with added nonfat milk solids, without added vit A
.33 cup Granulated Sugar
3 tbsp Cocoa, dry powder, unsweetened
2 tbsp Dark Corn Syrup
Directions
Preheat oven to 150 C (300 F)
1.) Combine Oats and Wheat Bran in a large bowl; stir together until well mixed.
2.) In a small pan over medium high heat: melt the butter then stir in milk, sugar, cocoa powder, and syrup. Stir continually until sugar is completely dissolved. Allow to boil for 1-2 minutes then remove from heat.
3.) Stir liquid into dry ingredients until well moistened (add more milk, if needed). Spread into thin layer the resulting "batter" onto parchment paper lined cookie sheet.
4.) Bake for approx. 30 minutes then check to see if the batter has set. Once set, invert onto baking rack and carefully remove the parchment paper. Return to oven for an addition 30-60 minutes until thoroughly dried (be careful not to burn!).
5.) Allow to cool completely before breaking into pieces and storing in an airtight container.
Serving Size: makes about 24 2 inch pieces
Number of Servings: 24
Recipe submitted by SparkPeople user FMAN_29.
1.) Combine Oats and Wheat Bran in a large bowl; stir together until well mixed.
2.) In a small pan over medium high heat: melt the butter then stir in milk, sugar, cocoa powder, and syrup. Stir continually until sugar is completely dissolved. Allow to boil for 1-2 minutes then remove from heat.
3.) Stir liquid into dry ingredients until well moistened (add more milk, if needed). Spread into thin layer the resulting "batter" onto parchment paper lined cookie sheet.
4.) Bake for approx. 30 minutes then check to see if the batter has set. Once set, invert onto baking rack and carefully remove the parchment paper. Return to oven for an addition 30-60 minutes until thoroughly dried (be careful not to burn!).
5.) Allow to cool completely before breaking into pieces and storing in an airtight container.
Serving Size: makes about 24 2 inch pieces
Number of Servings: 24
Recipe submitted by SparkPeople user FMAN_29.
