1,541 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Chocolate cereal bars

Name: Chocolate cereal bars
Prep time: 25 min
Cook time: 53 min
Total time: 1 h 18 min
Yield: 20 bars
Cuisine: French
Ingredients: 200 g chocolate sweetcrust pastry; 60 g pistachios; 20 g sesame seeds; 100 g dried apricots; 100 g raisins; 120 g rolled oats; 125 g butter; 125 g brown sugar

These have a chocolate sweetcrust pastry base, topped with dried fruit, toasted nuts and seeds, bound with a brown-sugar and butter mixture, then gently baked.

Once the flapjack-like cake has cooled, it can be cut into bars.

51 K 3/5 (3 reviews)

1 hour 20 min. difficulté

Easy

5.10 €

20 bars

8 Ingredients

Last modified on: July 11^th 2018

For 20 bars, you will need:

1 200 g chocolate sweetcrust pastry
2 60 g pistachios
3 20 g sesame seeds
4 100 g dried apricots
5 100 g raisins
6 120 g rolled oats
7 125 g butter
8 125 g brown sugar
Total weight: 850 grams

Times for this recipe

Preparation: 25 min.

Cooking: 55 min.

All in all: 1 hour 20 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 5 min.

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.

Stage 2 - ⌛ 3 min.

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).

Stage 3 - ⌛ 15 min.

Bake for about 15 minutes, then leave to cool with the square in place.

Do not turn the oven off.

Stage 4 - ⌛ 10 min.

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.

Stage 5 - ⌛ 5 min.

Cut 100 g dried apricots into small pieces.

Set aside.

Stage 6 - ⌛ 2 min.

Put into a bowl: the pistachios, sesame seeds, apricots, 100 g raisins and 120 g rolled oats.

Stage 7 - ⌛ 5 min.

Put 125 g butter and 125 g brown sugar into a saucepan on medium heat and bring to the boil while whisking.

Stage 8 - ⌛ 3 min.

Add the fruit, nut and seed mixture. Mix well.

Cook while stirring constantly for about 2 or 3 minutes.

Stage 9 - ⌛ 3 min.

Tip the mixture into the square over the chocolate sweetcrust base and spread evenly with the back of a tablespoon.

Stage 10 - ⌛ 20 min.

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.

Stage 11 - ⌛ 7 min.

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.

Keeping: Several days in the fridge.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	50 RDI=20 %	450 RDI=40 %	210 RDI=30 %	3,690 RDI=190 %	15,460 RDI: 190 %
Per 100 g	6 RDI=2 %	50 RDI=5 %	20 RDI=4 %	430 RDI=20 %	1,820 RDI: 20 %
Per bars	2 RDI=1 %	20 RDI=2 %	10 RDI=2 %	180 RDI=9 %	770 RDI: 9 %

Possible allergens in this recipe: milk, egg, Gluten, Nuts, Sesame, Sulfites

How much will it cost?

For 20 bars : 5.10 €
Per bars : 0.30 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

Chocolate sweetcrust pastry

You can get more informations, or check-out other recipes which use it, for example:

Other recipes you may also like

Flambéd bananas

The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.

February 21^th 2011343 K 14 40 min.

Bouquet garni

Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking.

March 21^th 2017435 K3.5 15 min.

Herb olive oil

This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...

February 21^th 2011326 K3.8 25 min.

Almond cream

Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).

August 31^th 2025489 K 25 20 min.

How to succeed in making sabayon (syllabub)

A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is only egg yolk, salt, and the chosen liquid, which could be stock, reduced wine, roasting juices, etc... This recipe is for a...

November 12^th 2017955 K 54 20 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.