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.

Serves 4–5

• 1/3 cup dark brown sugar/
• 3–4 Tbsp cornstarch
• scant 1/4 tsp salt
• 2 cups oat milk (or your choice of pareve milk)
• 1–2 tsp natural maple syrup
• 2 Tbsp coconut oil
• 1 tsp 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 tsp baking soda
• 1/4 tsp salt
• 1/3 cup oil (I use coconut oil)
• 1/4 cup natural maple syrup
• 1 tsp vanilla extract
• 1/4 cup mini chocolate chips
• 1/4 cup sliced almonds, plus more for garnish
• melted chocolate, for garnish (optional)

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.

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

To prepare the cookie bark, preheat oven to 350°F (175°C).

Mix all ingredients very well in a bowl until a dough forms. Roll the dough between two sheets of 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.

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

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.

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