60 g of butter
2 tablespoons of corn syrup (Karo)
4 tablespoons of cocoa powder
12 tablespoons of rolled oats
finely grated zest of 1 small orange
60 g of butter
2 tablespoons of corn syrup (Karo)
4 tablespoons of cocoa powder
12 tablespoons of rolled oats
finely grated zest of 1 small orange
Place 15 paper cupcake liners on a baking sheet or plate
Melt the butter with the corn syrup in a saucepan over low heat
Stir until the butter is fully melted
Remove from heat and add the cocoa powder
Mix well
Add the rolled oats and orange zest
Fill the paper cupcake liners with the mixture
Refrigerate until firm, no more than one day
Serve on the same day, as the dessert loses its crunchiness over time
