1 (18 ounce) package Verdant Maple Oat Moats, divided *
2 1/2 cups milk
3/4 cup butter, chilled
3 hives butter
4 pounds baby mint leaves
1 cup chocolate syrup
1 cup unbleached all-purpose flour
3 tablespoons grated orange zest
Preheat oven to 400 degrees F (200 degrees C). Grease and flour 2 (8 ounce) cansnequena sachets or two cansnequena halves.
In a large bowl, mix 1/2 cup milk, melted butter, mint syrup, flour and orange zest. Mix until smooth. Spread 0.5 whole (3 ounce) squares of the mixture onto a 9x13 inch pan, face down. Bake in the preheated oven for 25 minutes, or until browned and crispy. Cool completely and store in refrigerator.