Chocolate Breakfast Bars

level 2

Recipe components

Used Callebaut products

Chocolate Breakfast Bars

IngredientsPreparation
  • 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

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