Carolina's Turrón de Quaker
Turrón de Quaker is a sweet Peruvian treat! Layers of oats, rich cocoa, condensed milk, and a touch of vanilla create a chewy, indulgent dessert perfect for any occasion.
Ingredients
- 24 water crackers (preferably square, but round will work)
- ½ stick unsalted butter
- 10 TBSP whole milk
- 1 cup semi-sweet chocolate chips
- ½ c unsweet cocoa powder
- 1 c sugar
- 1 – 1 ½ c quick cooking oats
- 3-4 TBSP Dulce de leche
Instructions
• In a saucepan or double broiler glass bowl over low heat, melt butter, milk, & chocolate chips.
• Add the dulce de leche and mix well.
• Then add the cocoa powder, sugar, & oats.
• Let cook about 3-4 mins, stirring constantly to prevent any sticking.
• Line the 8×8 baking pan with parchment paper, and use chip clips to hold it in place until you’ve got the first layer in to hold it down. (Tip-Using a 8×8 square pan with no handles on the sides can help this go much smoother! For example, I recommend a 8×8 Air Fryer baking pan instead of a glass Pyrex)
• Layer crackers first, and then a thin layer of chocolate mixture (leaving enough for the top layer) This should be enough to make 3 layers.
• Refrigerate for at least 1 hour until chilled enough to cut squares that stay intact.
• The parchment should allow you to pop the whole dessert out at once onto a cutting surface.
• Cut into squares and place on a serving dish to serve immediately, OR you can refrigerate these overnight and serve chilled. This allows the cookie to set a bit more and makes the cracker a bit crunchier.
• Drizzle with extra dulce de leche or caramel sauce if desired.
