Dark choco­late lay­ered bars

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Be­cause you just can’t stop eat­ing Cindy’s seven-layer bars I had to find a way to make them less sweet and rich with­out sac­ri­fic­ing any of the de­li­cious­ness.

DARK CHOCO­LATE LAY­ERED BARS

I re­placed the bis­cuits in the base of Cindy’s bars with muesli (you can also use oats). I also used dark choco­late in­stead of milk and white choco­late, and a lot less. More nuts, seeds and dried fruit were added and the con­densed milk can be re­placed with honey. MAKES ABOUT 24 BARS Prepa­ra­tion time: 5 min Bak­ing time: 20-25 min

125 g melted but­ter 250 ml (1 c) muesli or large oat flakes 100 g dark choco­late, bro­ken into pieces 125 ml (½ c) each dried cran­ber­ries and

Turk­ish apri­cots, chopped 250 ml (1 c) mixed nuts and seeds 250 ml (1 c) des­ic­cated co­conut 125 ml (½ c) honey OR ½ can con­densed

milk

Pre­heat the oven to 180 °C. Grease a 33 x 22 cm bak­ing sheet. 1 Pour the melted but­ter into the bak­ing sheet and spread evenly.

2 Sprin­kle the muesli or oats over. 3 Sprin­kle over the dark choco­late pieces, dried fruit and mixed nuts and seeds. 4 Sprin­kle the co­conut over evenly and pour the honey or con­densed milk over evenly. 5 Bake for 20-25 min­utes or un­til cooked and golden brown. 6 Al­low to cool slightly then cut into bars. The bars can be kept in an air­tight con­tainer for up to 2 weeks.

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