Milk Chocolate Crisp
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
My Milk Chocolate Crisp is the perfect weeknight dessert when you're craving something indulgent but don't want to spend hours in the kitchen. This recipe comes together in just 45 minutes total, making it incredibly convenient for busy schedules. The rolled oats add a wonderful nutty texture while providing fiber to keep you satisfied. What I love most is how simple the ingredients are, nothing fancy or hard to find, so you probably have everything already at home. It's the kind of treat that feels special enough for company but approachable enough that even novice bakers will nail it every time.
Ella x
Ingredients
- 120 gall-purpose flour
- 200 ggranulated sugar
- 110 gcold unsalted butter
- 400 gmilk chocolate chips
- 200 grolled oats
- 50 gbrown sugar
- 5 gsalt
- 2eggs
- 1 mLvanilla extract
- 150 mLmilk
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
Tip: Use a rack in the middle of the oven for even cooking.
- 2
In a large bowl, whisk together the flour, sugar, and salt.
Tip: Make sure to sift the dry ingredients for a light texture.
- 3
Add the cold butter to the dry ingredients and use a pastry blender or your fingertips to work the butter into the mixture until it resembles coarse crumbs.
Tip: Be careful not to overwork the mixture.
- 4
In a separate bowl, whisk together the milk chocolate chips, oats, and brown sugar.
Tip: Make sure the chocolate chips are evenly distributed for a crunchy topping.
- 5
Add the eggs and vanilla extract to the chocolate mixture and stir until well combined.
Tip: Use a fork to scrape the sides of the bowl and ensure all ingredients are incorporated.
- 6
Pour the dry ingredients into the chocolate mixture and stir until a crumbly mixture forms.
Tip: Be careful not to overmix the mixture.
- 7
Press the mixture into the bottom of a 20cm square baking dish.
Tip: Make sure to evenly distribute the mixture for a crunchy topping.
- 8
Bake for 20-25 minutes, or until the edges are golden brown and the center is set.
Tip: Use a toothpick to check for doneness.
- 9
Remove from the oven and let cool completely.
Tip: Let the mixture cool completely before slicing and serving.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
1 Pan Fudge Cake
This fudgy chocolate cake is my go to when I'm short on time but need something decadent. The best part? You mix everything right in one pan, so there's barely any cleanup. I love using cocoa powder in my baking because it's packed with antioxidants and adds such rich flavor without weighing down the cake. The whole thing comes together in just thirty minutes from start to finish, making it perfect for weeknight desserts or unexpected guests. It's simple, delicious, and honestly foolproof.
Peach melba tatin
This is my favorite way to reinvent a classic dessert. By combining the elegance of Peach Melba with a show stopping tatin, you get a dessert that looks fancy but comes together in just over an hour. Peaches are wonderfully low in calories and packed with vitamin C, so you can feel good about indulging. The beauty of this recipe is that most home cooks already have puff pastry in the freezer, making it incredibly practical for unexpected guests. Caramelized peaches paired with tart raspberries and creamy vanilla ice cream create pure magic on the plate.
Lindt Excellence & tahini brownies
These fudgy brownies are my go to when I want something rich and impressive without spending hours in the kitchen. The combination of Lindt chocolate and tahini creates this wonderfully complex flavor that feels fancy but comes together in just an hour. Tahini brings such a lovely nuttiness while adding protein and healthy fats that make these brownies feel a bit more nutritious than your average treat. What I love most is how straightforward the whole process is, even for a novice baker like myself. Just mix, bake, and you've got decadent brownies that taste like you spent far more effort than you actually did.
Reviews
Sign in to write a review.