150 g of butter 1 Tbsp. honey 200 g of rolled oats 50 g cashew 2 eggs
For coverage 1 packet of chocolate covered
Put the butter with honey in a saucepan and melt over low heat. Remove from the heat and add oats, coarsely chopped cashews and eggs. Mix well and pour the preparation of a spoon into a greased 20 by 20 cm previously buttered and lined with parchment paper. Carry moderate oven for 30 minutes, remove and let stand 5 minutes, cut into squares in pan 5 by 5 cm, and unmold when cold. For topping, chocolate derritir envelope as directed, make a tiny cut in one of its points and using the container as a sleeve, make fine lines on the crisp.