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Chocolate cereal bars

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.

35 K 3/5 (3 reviews)

1 hour 20 min. difficulté

Easy

5.10 €

60 bars

8 Ingredients

Last modified on: July 11^th 2018

For 60 bars, you will need:

1 600 g Chocolate sweetcrust pastry
2 180 g pistachios
3 60 g sesame seeds
4 300 g dried apricots
5 300 g raisins
6 360 g rolled oats
7 375 g butter
8 375 g brown sugar
Total weight: 2,550 grams

Change these quantities to make:

10 bars 20 bars 40 bars 60 bars

Change measures:

Metric

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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?

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Step by step recipe

Stage 1 - 5 min.

Chocolate sweetcrust base

Preheat the oven to 340°F (170°C.)

Roll out 600 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 180 g pistachios and 60 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 300 g dried apricots into small pieces.

Set aside.

Stage 6 - 2 min.

Put into a bowl: the pistachios, sesame seeds, apricots, 300 g raisins and 360 g rolled oats.

Stage 7 - 5 min.

Put 375 g butter and 375 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	160 RDI=60 %	1,340 RDI=130 %	620 RDI=90 %	11,080 RDI=550 %	46,390 RDI: 550 %
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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Milk, Egg, Gluten, Nuts, Sesame, Sulfites

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