Chocolate oatmeal wafer bars

Directions

1. Line the bottom of a rectangular baking pan with aluminum foil. Leave some foil hanging down the edges.

2. Melt the butter in a medium sauce pan over low heat. Add the sugar, milk, and cocoa powder and stir to get a uniform mixture.

3. Add the oats and stir to incorporate.

4. Turn up the heat. When the mixture reaches a boil, remove it from the heat.

5. Time for the layering: cover the bottom of the pan with saltine crackers. It’s okay to leave a little bit of uncovered space at one end of the pan, but make sure the crackers are side by side.

6. Pour some of the chocolate/oat mixture over the saltines, and spread it evenly with a wooden spoon to make an even layer.

7. Keep alternating layers of saltine and chocolate mixture and end with a a layer of chocolate.

8. Place the pan in the freezer for a few hours, until the chocolate mixture has completely firmed up, then using the aluminum foil, remove the

9. Turron de Avena from the pan and place on a cutting board. Cut into rectangular slices.

10. The slices can be kept in an airtight container at room temperature.

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