Recipe by Brynie Greisman

Butterscotch Pudding with Oatmeal Cookie Bark

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Butterscotch Pudding with Oatmeal Cookie Bark
Parve Parve
Easy Easy
4-5 Servings
Allergens

Contains

- Gluten - Wheat - Tree nuts
50 Minutes
Diets
- Vegetarian - Pescatarian

This butterscotch pudding is made from scratch with dark brown sugar for a deep, toffee-like flavor and a creamy, velvety taste. The cookie bark adds amazing textural contrast, making this an irresistible treat.

Ingredients

Butterscotch Pudding

  • 1 teaspoon vanilla extract

  • pinch cinnamon

  • pinch nutmeg

  • pinch ginger

Oatmeal Cookie Bark

  • 1 cup old-fashioned oats

  • 1/2 cup flour (I use whole wheat pastry)

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/3 cup oil (I use Heaven & Earth Coconut Oil)

  • 1/4 cup natural maple syrup

  • 1 teaspoon vanilla extract

  • 1/4 cup mini chocolate chips

  • 1/4 cup sliced almonds, plus more for garnish

  • melted chocolate, for garnish (optional)

Directions

Prepare the Butterscotch Pudding

1.

Place the sugar, cornstarch, and salt in a small pot and whisk. Add the oat milk and maple syrup. Cook over medium heat for 10 minutes, stirring constantly, until thickened.

2.

Remove from heat. Add the coconut oil, vanilla, and spices and mix until smooth. Pour into serving dishes.

Prepare the Cookie Bark

1.

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

2.

Mix all ingredients very well in a bowl until a dough forms. Roll the dough between two sheets of Gefen Parchment Paper, until it’s thin, like bark. Alternately, wet hands and press a thin layer onto a piece of parchment paper. Transfer to a baking sheet with the bottom piece of parchment paper.

3.

Press a few pieces of sliced almonds on top. Bake for 12–15 minutes, or until golden and crisp. Allow to cool.

4.

Drizzle with melted chocolate, if desired. Break into small pieces of bark to garnish the pudding or into larger pieces to serve alongside the pudding.

5.

This cookie bark freezes well. You’ll have leftover bark for noshing!

Notes:

Cooked pudding continues to thicken as it cools, so don’t fret if it looks thinner than it should. It’ll set and firm up once it’s removed from heat and refrigerated.

Credits

Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui

Recipe tags

brynie greisman butterscotch butterscotch pudding cookie bark freezer-friendly oatmeal plated
Butterscotch Pudding with Oatmeal Cookie Bark

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