Wednesday, 25 March 2015

Matcha & Dark Chocolate Chocolate Granola Bars

Mail makes me happy.  It doesn't have to be from friends, as long as it's addressed to me, those letters in the post will put a smile on my face.  That's why I subscribe to so many things and that's why I like ordering things online too just so I can have them delivered. 

A few weeks ago though I received the loveliest little surprise -- a tin of matcha powder and a tin of Himalayan salt with truffles.  It was one of those preciously rare occasions where I get mail from my friends and I could not have wished for better things to discover at my door step.  Thank you, Grace <3
Speaking of mail, I just ordered yet another set of earphones on Amazon (love Prime, free next day deliveries are life-changing).  I've gone through 5 sets of earphones since September because they keep on breaking or disappearing and for the past week I've been walking around with those big massive headphones like an obnoxious teenager because that's all I have.  They act as earmuffs too though which is quite nice.  
 So okay matcha chocolate granola bars!  How do you like your granola bars -- chewy or crunchy?  I accidentally left my granola bars in the oven a touch too long and so they were impossible to cut.  I broke them into pieces by hand which probably preserved about 2/3 of it and the remaining I'm calling it just granola. 

Matcha and chocolate for me is such a... it's the classic fusion dessert flavor combination.  It's like every Chinese or Japanese snack company has something with matcha and chocolate or black sesame and chocolate -- may it be ice cream or pocky sticks or cookies.  You get a lot of white chocolate and matcha.  Well, if you were curious, these granola bars are a good place to start. 

Recipe adapted from New York Times
Method
3 tbsp butter
2 1/4 cups granola
2 1/2 tsp matcha powder
1/2 tsp salt
1/3 cup honey
2 tbsp brown sugar
1/4 cup chopped dark chocolate (or a bit less, depends on you)

Method
Preheat oven to 150C and line a 9x9" baking tin.

Melt the butter in a pan and add the granola.  Stir and cook over medium heat for about 5 minutes until toasted.

Put in a bowl with matcha and salt and mix well.

In the same pan bring the honey and the brown sugar to the boil.  Pour over the oat mixture and mix well.  Leave to cool for two minutes then stir in the chocolate. 


Press the mixture into the baking tin and bake for about 15 minutes if you want them chewy or a bit longer if you want them crunchy.  Leave to cool and cut or break into pieces.

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