Swift

Lucy's Yummy Chocolaty Oat Bars

Matt's Marvelous Mouthwatering Morsels on Mondays returns*

*This week featuring Lucy's Luscious Lust-inducing L-word meaning food

If Captain Lucy were in charge of the galley, we would have cereal for breakfast, cuppa soup for lunch and chickpea curry (chana masala) for dinner. The next day, she would make cereal for breakfast, cuppa soup for lunch and chickpea curry (chana masala) for dinner. After that, she might make cereal for breakfast, cuppa soup for lunch and chickpea curry (chana masala) for dinner. Rounding out the week, she’d do cereal for breakfast, cuppa soup for lunch and chickpea curry (chana masala) for dinner. The weekend is special, she’d make cereal for breakfast, cuppa soup for lunch and chickpea curry (chana masala) for dinner. Sunday brunch she would have fried eggs and potatoes, cuppa soup for lunch and chickpea curry (chana masala) for dinner. It’s Sunday after all. 

(Lucy's note: for some reason, Matt is forgetting several major food groups: potato chips, garlic dip, and hob nobs) 
Yum! Chickpea Curry again!
The good news from all this is that when Captain Lucy gets a hankering for dessert, she’s prepared! These ooey, gooey chocolate oat bars are perfect for the Omnia stovetop oven on the boat, and they are pretty quick to whip up too. Get your insulin shots ready, it’s dessert time on the blog! 

Crumble:
1 stick of butter
1 cup flour
1 cup oats
1/4 cup brown sugar
1/4 teaspoon salt
1/2 cup walnuts or pecans

Filling:
1 cup chocolate chips
1 can sweetened condensed milk
or>
1 can crema or media creama
2 tablespoons butter
1/4 cup powdered sugar
Filling in progress!
Mix crumble by creaming butter, flour, oats, brown sugar and salt. Tap a thin layer of 1/2 the crumble mix into the base of the Omnia or baking dish and begin baking. Meanwhile, in a small saucepan, melt chocolate into sweetened condensed milk. Once smooth, pour over the baking crumble and then top with remaining 1/2 crumble and nuts. Continue baking until filling is set and crumble is GBD.
Yum yum! The perfect treat to wash down your chickpea curry!

This is the story of Matt, Lucy and Hastings, the crew of the sailing vessel Dulcinea, a 1985 Cabo Rico 38.

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6 comments

  1. TheCambriansMay 22, 2017 at 11:27 AM

    That really does sound delicious (the bickies, not the chick pea curry!). I think I gained a few pounds just reading the recipe.

    Stephanie @ SV CAMBRIA

    ReplyDelete
    Replies
    1. Boat Life Larks - S/V DulcineaMay 22, 2017 at 4:26 PM

      It's not really a health food....but we have to balance out all the healthy chick peas somehow!

      Delete
  2. Kathy SV ÑandúMay 22, 2017 at 3:55 PM

    I actually got stuck in the chickpea curry! I'm a fan of Indian food (even when it's the same Indian food over and over) Yuuum.

    ReplyDelete
    Replies
    1. Boat Life Larks - S/V DulcineaMay 22, 2017 at 4:25 PM

      It's just so easy and inexpensive! How easy would provisioning be if you just had a pile of chick peas?

      Delete
  3. The Cynical SailorMay 23, 2017 at 4:14 PM

    That sounds so good. I could use a good sugar infusion just about now. Have you shared the channa masala recipe yet? It sounds like something I'd like.

    ReplyDelete
    Replies
    1. Boat Life Larks - S/V DulcineaMay 24, 2017 at 7:43 AM

      Matt says he'll do a post next week. But, its very easy - saute onion, add curry powder, add tin tomato, add tin chick peas. Smile.

      Delete

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