Ingredients:
- For Crunch
- 1.5 cup (100g) honey bunches of oats
- 1/4 cup (35g) milk powder (or flour)
- 4 tbsp (50g) butter
- For Dough
- 1/2 cup (113g) unsalted butter
- 3/4 cup (150g) white sugar
- 2-3 tbsp honey
- 1 large egg
- 1 cup (120g) all purpose flour
- 1/2 cup (50g) rolled oats
- 1/2 tsp (4g) baking soda
- 1 tsp (4g) salt
- 2 cups (180g) honey bunch crunch
Instructions:
- For the crunch
- Preheat oven to 275 degrees F.
- Pour honey bunches cereal into a bowl and lightly smash the flake into smaller pieces. Add milk powder (if you don’t have milk powder, the same amount of AP flour works), mix thoroughly, and add the melted butter.
- Pour the crunch onto a baking pan and bake for 20-25 minutes, or until golden and crispy.
- Break the crunch into pieces once cooled.
- For the Dough
- Preheat oven to 325 degrees F.
- Brown butter over medium low heat, turnoff heat and add honey. Add to a bowl and let cool slightly, add sugar and then egg. Beat with hand mixer 1-2 minutes.
- In a separate bowl, whisk all-purpose flour, baking soda, and salt. Then add dry ingredients to the butter/sugar/egg mixture. Add in the rolled oats and mix together until half incorporated.
- Add in the honey bunch crunch pieces and completely fold together the dough. Scoop dough and roll in crushed up cereal pieces.
- Bake at 325 degrees F for 12-14 mins and allow them to cool for 5 mins on pan before removing to finish cooling on wire rack.
