We’re celebrating Mother’s Day this weekend in North America. This year it holds special significance for me since it’s my very first celebrating as a mother myself!
I’m lucky enough to have a handful of mums in my life who deserve spoiling this weekend- my mum, my mother-in-law, some of my friends with littles- so I figured I would whip up a batch of tasty treats to hand out to each of them (to be enjoyed with a hot coffee or glass of wine, as they see fit).
How often do your hear the mums in your life say something to the effect of “Oh, I can’t eat that, I’m getting too fat.” First of all- no, you’re not, you’re all perfect! (except me, I am getting too fat, obviously 😉 )
Secondly, these saintly little ‘chocolate bars’ top out at just 100-ish calories each soooo… none of you need to lose weight, but here, eat a few of these and don’t feel guilty!
Take some of those ever-crunchy rye crispbreads, smear ’em with a thin layer of chocolate, sprinkle with your topping of choice. Done!
Don’t worry about them looking perfect- those tasty toppings hide all manner of fingerprints and dents. Plus, in Jamie Oliver fashion- it’s not messy, it’s rustic.
As in “I don’t need to clean my room, Mum. It’s rustic.” 😉
| Chocolate Bar Crisps | Print |
- 12 Rye Crispbreads such as Finn Crisp or Ryvita*
- 200g good quality dark chocolate
- ⅛ tsp vegetable oil or paraffin wax (optional)**
- .
- Fennel & Ginger ("The Digestif"):
- 1 tsp fennel seeds
- 1 slice crystallized ginger, minced
- .
- Rose & Pistachio ("The Exotic"):
- 1 tsp dried rose petals, crushed
- 3-4 shelled pistachios, coarsely chopped
- .
- Salted Toffee Nut ("The Decadent"):
- 1 tsp toffee chips
- 1 tsp sliced almonds, coarsely chopped
- Fleur de sel or Maldon flaked sea salt- very sparingly sprinkled!
- Line a large baking sheet with wax paper.
- Put the chocolate in a microwavable bowl and heat in 30 second bursts, stirring between each, until almost melted. The residual heat from the melted chocolate will finish melting any last bits.
- Using a silicone spatula, spread the chocolate in a very thin layer over both sides of a crispbread. Place on the lined baking sheet and sprinkle with your choice of toppings. Repeat with the remaining crispbreads and toppings.
- Refrigerate chocolate bars until just set (around 5 minutes, usually) then serve. Can be make ahead and stored in an airtight container for up to 4 days.
** If you are going to eat these right away, I wouldn't worry about this, but if you live somewhere humid (like I do) and want to avoid the dreaded 'bloom' of discolouration that comes from keeping melted-then-reset chocolate overnight, this is a great way to avoid it.
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