Chai latte bars
Votes: 2
Time: 1 hour 25 minutes
Complexity: easily
Servings: 24
Complexity: easily
Servings: 24
Nutritional value per serving:
Calories 243, total fat 12 G., saturated fats 7 G., proteins 3 G., carbohydrates 33 G., fiber 1 G., cholesterol 30 mg, sodium 69 mg, sugar 22 G.
Calories 243, total fat 12 G., saturated fats 7 G., proteins 3 G., carbohydrates 33 G., fiber 1 G., cholesterol 30 mg, sodium 69 mg, sugar 22 G.
These soft cakes are filled with the deliciously spicy flavor of chai latte, a milky version of Indian masala chai, with cardamom, ginger, cloves, and cinnamon. The warm cake is drizzled with a layer of white chocolate, and once the chocolate has melted and turned into icing, it's topped with nonpareils. A perfect treat for the fall and winter holidays.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 large egg
- 2 tsp vanilla extract
- 250 g white chocolate, finely chopped
- Nonpareil, for garnish (optional)
- 1 and 3/4 cups light brown sugar
- 220g unsalted butter, room temperature, plus extra for greasing the pan
- 2 and 1/3 cups premium flour
- 0.5 cups oatmeal
- 3 tbsp. dry malted milk (original or vanilla)
- 1 teaspoon ground cardamom
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 tsp ground cloves
- 0.5 tsp salt
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Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Lightly grease a 9 x 13-inch (22 x 32 cm) baking pan; line with parchment paper, leaving an overhang on both sides. Grease the parchment with butter.
- In a large bowl, combine the flour, rolled oats, malted milk powder, cardamom, ginger, cinnamon, cloves, and salt. In another large bowl, beat the butter and brown sugar with a mixer on medium-high speed until light and fluffy, 3-5 minutes. Add the egg and vanilla and beat until fully incorporated. Reduce mixer speed to low; fold in the flour mixture and knead into a dough.
- Transfer the batter to the prepared pan and spread it evenly. Bake until golden brown and the edges begin to pull away from the sides of the pan, 20-25 minutes. Remove the cake from the oven and sprinkle with white chocolate, then return it to the oven to soften the chocolate, about 45 seconds.
- Remove from the oven and spread the chocolate into an even layer. Sprinkle with nonpareils. Transfer to a wire rack and let cool completely, then remove from the pan by pulling the parchment tabs. Cut into square bars.
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