Emily Luchetti's Oat Crisps with Bananas & Warm Cocoa Sauce

Preheat oven to 350° F. To make oat crisps: In a medium bowl combine melted butter, brown sugar, 2 tablespoons of granulated sugar, and corn syrup. Stir in the oats. Place the tablespoonfuls several inches apart on baking trays lined with parchment. Bake for about 12 minutes. Let it cool on the tray; store in an airtight container until ready to serve. Tip:Can be made a day in advance.

For the sauce, mix cocoa powder with 1/2 cup of water to make a thick paste. In a heavy-bottomed saucepan, combine the remaining water and 1 cup of sugar. Bring to a boil; cook until the sugar dissolves. Stir in the cocoa paste. Stirring occasionally, simmer for 10 minutes until sauce coats the back of a spoon. Refrigerate and reheat in a microwave before serving. Tip:Can be made several days in advance.

You can buy creme fraiche pre-made. Or make your own: In a small saucepan, combine the buttermilk and cream; cook on low heat, until the mixture reaches 85° F. Set aside at room temperature until the mixture thickens (5-8 hours). Refrigerate until ready to use. Tip:Can be made one week in advance.

To assemble: Slice bananas. Place an oat crisp on each plate and top it with a few banana slices. Spoon the cocoa sauce over the banana slices. Place a dollop of creme fraiche over the cocoa sauce. Top with another oat crisp and repeat layers. Serve immediately.