Chocolate Kouign Amann
Finely chop 85 g dark chocolate (about 3 oz); sprinkle one-third over each layer of butter and sugar before folding over dough. Continue with recipe as directed. In large bowl, stir together oats, cereal, pepitas, pecans, sunflower seeds and flaxseeds.
In saucepan, cook brown sugar, maple syrup, oil, cinnamon, ginger, cloves and salt over medium heat, stirring, until sugar is dissolved, about 3 minutes. Pour over oat mixture, tossing to coat.
Spread on 2 parchment paper–lined baking sheets. Bake in top and bottom thirds of 325°F oven, switching and rotating pans halfway through and stirring twice, until crisp and golden, 30 to 35 minutes.
Let cool on pans. Break up any large clumps. (Make-ahead: Store in airtight container for up to 3 weeks.) per ¼ cup: about 129 cal, 3 g pro, 8 g total fat
(1 g sat. fat), 13 g carb (2 g dietary fibre, 4 g sugar),
0 mg chol, 21 mg sodium, 108 mg potassium. % RDI : 2% calcium, 9% iron, 5% folate.