Chocolate cereal bars

Step by step recipe:

  1. 5 min.Chocolate cereal bars : Photo of step #1

    Chocolate sweetcrust base

    Preheat the oven to 340°F (170°C.)

    Roll out 200 g Chocolate sweetcrust pastry.

    Use an 8 inch (20 cm) patisserie square as your guide.
  2. 3 min.Chocolate cereal bars : Photo of step #2
    Cut the pastry to fit the square and lay on a baking sheet with the metal square over it.

    Prick the pastry all over with a fork or pique-vite (pastry pricker).
  3. 15 min.Chocolate cereal bars : Photo of step #3
    Bake for about 15 minutes, then leave to cool with the square in place.

    Do not turn the oven off.
  4. 10 min.Chocolate cereal bars : Photo of step #4

    Nut, seed and fruit mixture

    Weigh out 60 g pistachios and 20 g sesame seeds, then spread these on a baking sheet. Toast them in the oven for 10 minutes.

    Take out of the oven and leave to cool.

    Do not turn the oven off.
  5. 5 min.Chocolate cereal bars : Photo of step #5
    Cut 100 g dried apricots into small pieces.

    Set aside.
  6. 2 min.Chocolate cereal bars : Photo of step #6
    Put into a bowl: the pistachios, sesame seeds, apricots, 100 g raisins and 120 g rolled oats.
  7. 5 min.Chocolate cereal bars : Photo of step #7
    Put 125 g butter and 125 g brown sugar into a saucepan on medium heat and bring to the boil while whisking.
  8. 3 min.Chocolate cereal bars : Photo of step #8
    Add the fruit, nut and seed mixture. Mix well.

    Cook while stirring constantly for about 2 or 3 minutes.
  9. 3 min.Chocolate cereal bars : Photo of step #9
    Tip the mixture into the square over the chocolate sweetcrust base and spread evenly with the back of a tablespoon.
  10. 20 min.Chocolate cereal bars : Photo of step #10

    Baking and cutting

    Bake for about 20 minutes.

    When cooked, take out of the oven and remove the metal square while hot (it's easier), then leave to cool.
  11. 7 min.Chocolate cereal bars : Photo of step #11
    Cut up with a serrated knife into bars about half an inch by 4 inches (1,5 x 10 cm).

Remarks:

You can vary the fruit, nuts and seeds in this recipe. For example, use cranberries instead of apricots, or hazelnuts insted of pistachios. But it is best to stick with oats as the base.

Source:

Home made.

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