Ruby Chocolate Crisp
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
You've got to try this Ruby Chocolate Crisp, honestly it's become my go to dessert when I want something impressive but hassle free. The whole thing comes together in under an hour, and most of that is just baking time while you relax. I love using rolled oats here because they're packed with fiber and actually good for you, so you can feel a bit virtuous indulging in chocolate. The combination of ruby chocolate with pineapple and toasted almonds is absolutely divine, and I promise your friends will be asking for seconds. Best part? It costs almost nothing to make and requires just basic ingredients you probably have in your kitchen already.
Ella x
Ingredients
- 400ruby chocolate
- 250rolled oats
- 150golden syrup
- 120butter
- 500pineapple
- 200brown sugar
- 100almonds
- 6salt
- 2vanilla extract
Detail level
Instructions
- 1
Preheat the oven to 180°C. In a large bowl, mix together the oats, brown sugar, almonds, and salt.
- 2
In a separate bowl, whisk together the golden syrup, butter, and vanilla extract.
- 3
Add the pineapple to the bowl with the golden syrup mixture and stir until coated.
Tip: Make sure the pineapple is well coated.
- 4
Pour the pineapple mixture into a 20x20cm baking dish.
Tip: Use a non-stick dish for easier removal.
- 5
Top the pineapple mixture with the oat mixture and rub until well combined.
Tip: Make sure the oat mixture is evenly spread.
- 6
Place the dish in the oven and bake for 25 minutes, or until the topping is golden brown.
Tip: Check the topping after 20 minutes.
- 7
Remove the dish from the oven and let cool for a few minutes before serving.
Tip: Serve warm or at room temperature.
- 8
Break the dish into pieces and serve with whipped cream or vanilla ice cream, if desired.
Tip: Ruby chocolate shavings or sprinkles make a great garnish.
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