Chocolate Breakfast Bars

level 2

Used Callebaut products

Ingredients	Preparation
200g butter 125g Soft dark brown sugar 3spoon(s) honey 100g nut butter	Melt the butter, sugar, honey and nut butter together
400g gluten free oats 75g pumpkin seeds 75g sunflower seeds 1spoon(s) cinnamon powder 100g Diced dried apricot 100g raisins	Stir in the oats, seeds, cinnamon and dried fruit, allow to cool
250g Callebaut - Finest Belgian Dark Chocolate - Recipe N° 811 50g Callebaut - Finest Belgian Milk Chocolate - Recipe N° 823	Stir in the chocolate callets Press into a lined baking tin and bake at 160°C for 25 mins Cool and cut into bars, drizzle over melted chocolate to finish

Ingredients

Preparation

Melt the butter, sugar, honey and nut butter together

Stir in the oats, seeds, cinnamon and dried fruit, allow to cool

Stir in the chocolate callets

Press into a lined baking tin and bake at 160°C for 25 mins

Cool and cut into bars, drizzle over melted chocolate to finish