Dark Chocolate Apricot Breakfast Bars
1 cup puffed rice cereal (30 g)
½ cup oats (50 g)
½ cup pumpkin seeds (65 g)
1 ⅓ cups almond (185 g), roasted
½ cup dried apricot (95 g), diced
⅓ cup corn syrup (80 g)
½ cup honey (165 g)
1 teaspoon vanilla extract
1 bar dark chocolate
How to Make It
Combine puffed rice, oats, rice, and apricot into a large bowl.
In a sauce pan, heat corn syrup and honey until it reaches 260°F (126°C). Then carefully add vanilla extract and remove from heat.
Immediately pour the honey mixture into the bowl, stir, and transfer it onto a parchment paper–lined baking sheet.
Using a spatula press down the mixture to desired thickness. (Careful - it may still be quite warm!)
Refrigerate for 30 minutes.
Heat 1 bar of dark chocolate for 1 minute, then drizzle over the top. Refrigerate for 30 minutes.
Remove parchment paper and cut into 12 even pieces.
Wrap each bar with wax paper and store up to 1 week.
Dry Measuring Cups
Other Recipes You May Like
Kale & Sweet Potato Salad
Chicken, Bacon Chipotle Balls
Chicken Bacon Ranch 2-Foot-Long Potato Skin
Meatball: Chateau d’Airy
Chicken Satay Skewers
Be the first to know about the latest deals, receive new trending recipes & more!