Pret style Choc Bars – copycat recipe made vegan

I always really enjoy recreating products that are available but not suitable for our allergies but recreating them in a friendly version. I saw a Pret Choc Bar the other day and it got me thinking about how they’ve been around for as long as I can recall Pret being around, so they deserve a friendly incarnation! Besides as a Pret Choc Bar is basically a bar of chocolate tiffin or chocolate fridge cake, topped with a layer of extra chocolate, I can understand why they are perennially enjoyed. After all, who doesn’t like a slightly nostalgic fudgy, chocolatey, crunchy tiffin as a sweet treat?

This version works super well, and they went down a storm at home. I’ll definitely be making them with some regularity! Having taste tested a real Pret Choc Bar (remember I’m not dairy-free) I can say that this recipe is a fantastic dupe. The only real difference is that I’ve used Rice Krispies rather than the raisins you find in the original versions, but that’s mainly because half of this household would have been outraged if I’d added raisins! If you like the sweet juiciness of some dried fruit just make a direct sub of the Rice Krispies for some raisins or sultanas.

One thing that really makes this recipe is using a proportion of fully crushed biscuits, it seems to give the bars more integrity and a really lovely texture. Also, the combination of using dark chocolate in the tiffin part and then ‘milk’ chocolate as a topping makes a great flavour combo, but do feel free to use your favourite chocolate in either part, it may be a bit sweeter if you use milk chocolate in the tiffin base, but it’ll still taste great.

These bars are prefect Sunday baking with the kids – they’re no bake, super easy and fun to make, but also taste delicious and will certainly keep everyone happy through the week! I hope you give them a go and do let me know what you think 🙂

lucylox

Pret-style Choc Bars

copycat recipe made vegan – this is a dupe for the Chocolate Tiffin Bars you find in Pret (dairy-free, egg-free, nut-free, sesame-free, can be soya-free, can be gluten-free, vegetarian and vegan)

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Prep Time 15 minutes mins

chilling time 2 hours hrs

Servings: 8

Course: Snack, tea time

Ingredients Equipment Method Notes

Ingredients

  

• 170 g dairy-free dark chocolate
• 120 g dairy-free margarine
• 3 tbsps golden or maple syrup
• 12 biscuits roughly crushed ( I used M&S Digestives )
• 20 g Rice Krispies or raisins if you like
• 100 g dairy-free milk chocolate

Equipment

• 2lb loaf tin

Method

 

1. Line the loaf tin with baking parchment
2. Melt together the chocolate, margarine and syrup. Stir well to form a gorgeous truffle mixture
3. Take 4 of the biscuits and fully crush to make a fine breadcrumb texture, roughly crush the remaining 8 to give chunks of biscuit
4. Fold the crushed and broken biscuits into the truffle mixture.
5. Pour into the lined mould and press down firmly for a compacted centre and even top
6. Place in the fridge for at least a couple of hours to firm up
7. Melt the milk chocolate and pour over the set tiffin. level off and leave to fully set before cutting into bars. These bars don’t need to be kept in the fridge but if it’s warm weather i’d suggest you should.

Notes

To make these bars gluten-free just use your favourite gluten-free biscuits