Cookie Season Crispbread
The full-bodied flavor of four perfectly blended, wholesome grains (rye, wheat, oats and barley) is in every bite of our Multi Grain bread. The oat flakes and rye bran topping add delicious complexity to each extra-crunchy thick slice.
Made with:
Multi Grain
Ingredients
4 WASA MULTI GRAIN CRISPBREADS
1/2 CUP GRANULATED SUGAR
4 TABLESPOONS UNSALTED BUTTER
1/4 CUP HEAVY CREAM
1/4 TEASPOON SEA SALT
1/4 CUP SHREDDED COCONUT
1 CUP DARK CHOCOLATE CHIPS
How to:
1.
For homemade caramel: Heat sugar in a saucepan over low heat, stirring occasionally with a whisk to prevent burning. The sugar will begin to form clumps and melt slowly, eventually turning an amber color. Once the sugar is fully melted, remove the pan from the heat and add the butter, stirring occasionally until melted. Then, add cream, salt and shredded coconut and stir until fully combined. Transfer caramel to a glass, resealable jar and set aside to cool. Store leftover caramel in the refrigerator for up to 2 weeks. For an even easier recipe, use a premade caramel sauce instead.
2.
For dark chocolate: Melt dark chocolate chips in microwave or double boiler. Transfer melted dark chocolate into a flat dish, then dip the top of each Wasa crispbread in the melted chocolate. Set the dipped crispbreads on a tray and place in the fridge for 5-10 minutes to allow the chocolate to cool and harden.
3.
To serve: Remove the chocolate dipped crispbreads from the fridge and spread 1 tablespoon of the cooled coconut caramel evenly, leaving a thin border of chocolate around the edges. Finish with a drizzle of the iconic dark chocolate stripes and a dash of sea salt on top.
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