Once the margarine was cut up into small cubes then it's making bread crumb type
consistency out of the mixture.
Not exact matches
There might,
of course, be some slight variations in the exact flavor,
consistency and sweetness, but the great thing with this recipe is that it's no - bake so you can absolutely test how the brown rice syrup is working
out, and then make adjustments to the oat
mixture before you press it into the pan.
I chilled the undercooked
mixture which turned
out to be runny BUT I did learn that if it's undercooked, you can scrape the caramel back into the saucepan (even after 3 hours
of cooling) and boil it for a few more minutes (I think I did maybe 4 - 5 more minutes) until it is the right
consistency.
* Note — depending on the
consistency of your tahini, add water as needed to thin
out the sauce
mixture so that it is pourable.
Once it has reached the right
consistency, take the
mixture out of the fridge and take small spoonfuls
out and roll into a ball.