- flour - 2 1/2 cups (oat layer)
- soda - 1 teaspoon (oat layer)
- salt - 1 teaspoon (oat layer)
- ground cinnamon - 1/2 teaspoons (oat layer)
- unsalted butter, room temperature - 240 Grams (oat layer)
- brown sugar - 2 cups (oat layer)
- large eggs - 2 pieces (oat layer)
- vanilla extract - 2 teaspoons (oat layer)
- oat flakes - 3 cups (oat layer)
- peanuts (preferably salted) - 1 cup (oat layer)
- a bank of condensed milk - 1 piece (420 g) chocolate layer)
- chocolate chips - 2 cups (360 g) chocolate layer)
- unsalted butter - 2 items. spoons (chocolate layer)
- salt - 1/4 teaspoons (chocolate layer)
- vanilla extract - 1 teaspoon (chocolate layer)
- raisins - 1 cup (optional) chocolate layer)
- peanuts (preferably salted) - 3/4 Cups (chocolate layer)
1. Preheat the oven with a stand in the center to 175 degrees. Lubricate the oil with a size of 22X32 cm. To make an oat layer, mix the flour, soda, salt and cinnamon. Mix the butter mixture at medium speed to a creamy consistency. Add the brown sugar and whisk for 2 minutes. Then add the eggs one at a time, whisking 1 minute after each addition. Beat with vanilla extract. Reduce the speed of the mixer to low and add the dry ingredients. Beat or stir with a rubber spatula with oat flakes and chopped peanuts. Set aside 1 - 2 cups of oat mixture obtained, put the remaining mixture in prepared form and level it. 2. Make a chocolate layer. Set the bowl over the pot with boiling water. Add the condensed milk, chocolate, butter and salt to the bowl. Cook, stirring, until the chocolate and butter melt. Remove the bowl from the pan and stir with vanilla extract, raisins (if used) and sliced peanuts. 3. Pour the hot chocolate mixture over the oat layer in the mold. Put the rest of the oat mixture on top, it does not need to be leveled. Bake in the oven for 25-30 minutes, or until golden brown. Allow to cool on a rack in the form for about 2 hours. Using a knife, extract the dessert from the mold on the rack. Put in the refrigerator for at least 1 hour before cutting. 4. Cut the dessert into 32 pieces and serve.
Servings: 32