What holds these two very
delicious loosely bound muesli bars together is a nice layer of good quality
melted chocolate. These bars are less of a sustenance and more of a treat. If
the ever decreasing quality of commercial muesli bars is proof of anything, it
is that nothing can substitute quality ingredients.
CHOCOLATE TOPPED
NUTELLA MUESLI BARS
Bars:
2 cups good quality muesli
1/2 cup chopped almonds, toasted
1/8 cup butter
4 Tbsp Nutella
1/4 cup real maple syrup
sprinkle of salt
Topping:
1/2 cup pure, good quality dark chocolate, shaved
2 Tbsp butter
1/4 cup heavy cream
- Line an 8×8 inch square baking pan with parchment paper.
- Place the muesli and the toasted almonds in a large bowl.
- In a smaller bowl melt the butter in the microwave.
- Add the Nutella, maple syrup and the salt and stir to combine.
- Add the Nutella mixture to the big bowl and stir to combine.
- Transfer to the prepared pan and press into an even, compact layer.
- Melt the chocolate and the butter and add the heavy cream.
- Stir to combine.
- Spread the chocolate topping over the muesli bar and chill thoroughly before slicing.
- Keep the bars between strips of parchment paper for 1 week in the fridge, or up to 2 months in the freezer.
WHITE CHOCOLATE TOPPED PEANUT BUTTER MUESLI BARS
Bars:
2 cups good quality muesli
1/2 cup chopped almonds, toasted
1/8 cup butter
1/4 cup peanut butter
1/4 cup real maple syrup
sprinkle of salt
Topping:
1/2 cup good quality white chocolate, shaved
2 Tbsp butter
1/4 cup whipping cream
- Line an 8×8 inch square baking pan with parchment paper.
- Place the muesli and the toasted almonds in a large bowl.
- In a smaller bowl melt the butter in the microwave.
- Add the peanut butter, maple syrup and the salt and stir to combine.
- Add the peanut butter mixture to the big bowl and stir to combine.
- Transfer to the prepared pan and press into an even, compact layer.
- Melt the white chocolate and add the butter and the heavy cream.
- Stir to combine.
- Spread the white chocolate topping over the muesli bar and chill thoroughly before slicing.
- Keep between parchment paper for a week in the fridge, or up to 2 months in the freezer.
