Dark chocolate layered bars
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
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.