It's all about food
Difficulty 2/5
Manjar blanco is the Peruvian version of Dulce de Leche. You get different versions of this creamy caramel all around Latin America but of course this one is my favourite :). In this recipe I teach you how to make it from scratch and then we use it to make a mousse. To decorate I did a hazelnut praline (you can use your favourite nut) which is always nice to know not only for desserts but also for salads and other meals….
Difficulty 1/5
If it has oatmeal it counts as breakfast, right? These bars are A-MA-ZING. Addiction warning though, because once you have one is hard to stop yourself for more. And because one set of chocolate chips is not nearly enough, I used white, milk and dark chocolate chips, which are optionally joined by toasted hazelnuts. The dough is nice and soft but the oatmeal and hazelnuts add a nice crunch. If you can’t get chips, use chocolate couverture and chop into small squares. Enjoy these beauties :)…
