Oat Crisps with Marscarpone Cheese and Blueberries


Plush Nightclub

These oat crisps will make a great base for desserts. They are light and crisp. I paired them with Mascarpone Cheese and Blueberries but a scoop of ice cream drizzled with chocolate or caramel sauce would be great too.

Oat Crisps with Mascarpone Cheese & Blueberries
Inspired by Emily Luchetti
Serves 4

Oat Crisps
1 1/4 ounces (2 1/2 tablespoons) unsalted butter, melted
1/4 cup firmly packed dark brown sugar
2 tablespoons granulated sugar
2 tablespoons dark corn syrup
1 cup old-fashioned rolled oats

1/2 cup mascarpone cheese
zest of half of an orange
1-2 teaspoons powdered sugar
1 pint blueberries

Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.

In a bowl, combine the butter, brown sugar, granulated sugar, and corn syrup and stir until blended. Stir in the oats, mixing well.

To form the crisps, drop the oats mixture by tablespoonfuls onto the prepared baking sheets, spacing them about 2 1/2 inches apart. Bake, rotating the baking sheets 180 degrees at the midway point, until golden brown and bubbly, about 15 minutes. Let cool for 5 minutes on the baking sheets. Then, using a metal spatula, transfer the crisps to a large flat plate to cool.

On a small plate place one crisp, top with a scoop of mascarpone cheese and place another crisp on top. Sprinkle with blueberries.

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