Appetisers & Snacks, Baking, Breakfast, Brunch, Chocolate, Lunches

Berry, pepita & dark chocolate bars -//- Apricot, white chocolate and coconut bars

With kids heading back to school and the year returning to its normal routine, I thought I’d make some school and work friendly snacks. They are nut-free (for school) and super-easy to make. The bars will keep on an airtight container for about 1 week.

MuesliBarsHI_KInk

BERRY, PEPITA & DARK CHOCOLATE BARS
BERRY, PEPITA & DARK CHOCOLATE BARS
Print Recipe
Servings Prep Time
10 pieces 15 mins
Cook Time
35 mins
Servings Prep Time
10 pieces 15 mins
Cook Time
35 mins
BERRY, PEPITA & DARK CHOCOLATE BARS
BERRY, PEPITA & DARK CHOCOLATE BARS
Print Recipe
Servings Prep Time
10 pieces 15 mins
Cook Time
35 mins
Servings Prep Time
10 pieces 15 mins
Cook Time
35 mins
Instructions
  1. Preheat oven to 180°C/160°C fan-forced. Grease a 20cm square cake pan; line base and sides with baking paper, extending paper 3cm over top of pan.
  2. Place butter, sugar and honey in a small pan. Stir over a low heat until the sugar dissolves.
  3. Transfer butter mixture to a large bowl. Stand for 10 minutes. Stir in the oats, coconut, pepitas, cranberries, mixed spice and 2 tablespoons chocolate chips.
  4. Press mixture into pan; sprinkle with remaining chocolate chips. Bake for 35 minutes or until golden. Set aside to cool completely in pan. Trim edges, then cut into bars.
  5. VARIATION: APRICOT, WHITE CHOC & COCONUT BARS Omit pepitas, cranberries, mixed spice and dark chocolate. Add 1 tsp ground ginger, ½ tsp ground cinnamon and 2/3 cup finely chopped dried apricots. Once cooled, drizzle with 50g melted white chocolate.
Recipe Notes

This kitchenink recipe appears in the February 2017 issue of the Hills District Independent – Read the digital version HERE or visit their website.


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