Dark Chocolate Apricot Breakfast Bars Recipe by Tasty
Ingredients
- 1 cup puffed rice cereal
- ½ cup oats
- ½ cup pumpkin seeds
- 1 ⅓ cups almond, roasted
- ½ cup dried apricot, diced
- ⅓ cup corn syrup
- ½ cup honey
- 1 teaspoon vanilla extract
- 1 bar dark chocolate
Instructions
- 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.
- Enjoy!
