Trail Mix Picnic Bars

If you’re heading outside this weekend you’ll be wanting to make these trail mix picnic bars to fuel your adventures. They’re full of the energy giving goodness (and fun) of trail mix packed into gooey chocolate coated crispy bars, perfect for sustenance on the go.

The pretzels add a salty, savoury note to the biscuits and cereal which is most moreish. You could almost say these along with a large drink of water could replace the sugars and salts lost during strenuous exercise – then again you could just say they’re yummy!

I’ve added dried fruit as I think it’s an important addition into any trail mix but it is fully optional. However, photographed bars don’t contain any dried fruit as my children would have refused to eat them if they had! Feel free to substitute nut or seed butter for the Biscoff spread if you can wish/can, which will give another dimension to the bars.

Ideally made the day before, these bars can also be made at the last minute as long as they have some setting time in the fridge or freezer.

Trail Mix Picnic Bars

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegan, vegetarian)

makes 16 small bars, multiple recipe for more

40g salted pretzels, roughly crushed – keep 10g aside for the topping

30g biscuits, roughly crushed (I used Lotus Biscoff)

60g cereal of choice, I used an old pack of Cocoa Pops

30g dried fruit of choice (optional)

100g golden syrup

50g Lotus Biscoff spread

25g sugar

85g dairy-free dark chocolate

Handful of sprinkles

  1. Line a 2lb loaf tin
  2. Melt together the syrup, sugar and biscoff spread until it’s a smooth caramel consistency
  3. Mix in the crushed biscuits, 30g of the crushed pretzels, the cereal and dried fruit
  4. Tip into the lined loaf tin and press down, making the mixture nice and level off. Place in the fridge to set.
  5. Melt the chocolate and spread over the set mix. Sprinkle on the extra pretzels and a handful of sprinkles. Return to the fridge. When the chocolate has fully set, cut into 16 even sized bars. Keep covered in the fridge.

Published by

lucylox

Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

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