Yep, you heard me. I said hagelslag.
Never heard of it before? If you’re American, (which my Google Analytics tells me most of you are…thank you, Melissa.) I’m not surprised.
I first came across a blog discussing hagelslag a few months ago. Basically, the author said that if you mixed white bread, butter, and chocolate sprinkles, you’d have a Dutch treat that tasted like chocolate cake.
Pshaaawwww, said I, upon reading this.
Nonsense. Lunacy. Impossible.
But, the comments under the post led me to believe otherwise. Perhaps this could be a delicious snack for the days when I’m tearing house and home apart in search of a chocolate treat. I always have sprinkles on hand, even if they aren’t Dutch sprinkles. And while, I may not be the world’s best grocery shopper, I can usually be relied upon to keep bread and butter in the house at all times.
So, yesterday, while the family was stuck at home because of nasty, slippery ice, I gave it a try.
I used a loaf of bakery bread that I had on hand and these chocolate sprinkles, which I have officially declared my favorites. They’re crunchy and chocolatey and don’t get soggy like other chocolate sprinkles can. According to what I’ve read, you can make hagelslag without heating/toasting your bread, but I chose to heat mine in the oven so that the butter would melt nicely.
So, that’s it. Bread, butter, and chocolate sprinkles…American style. (But, should someone from the Dutch sprinkles company see this and want to send them to me for a taste testing experiment, I certainly wouldn’t turn away your graciousness….)
I hear that in Australia, you can top your bread and butter with colorful sprinkles and call it fairy bread, which I love…but I think I’ll stick with my chocolate sprinkles.
Call if hagelslag, call it fairy bread, whatever you choose to call it, I guarantee I can tell you what I’m calling it………….
Gone.
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