There’s always space in the repertoire for a snack type bar that can fill the gap of a missed breakfast, or to fill an empty tummy half-way to lunch. Enter the brunch bar, a moreish combination of breakfast cereals, dipped in chocolate for extra extravagance.
As with all of my recipes, these brunch cereal bars are free-from milk, eggs and nuts – unlike the Cadbury’s version that contains milk and may contain nuts and peanuts. If you do eat nuts, feel free to use a nut butter or seed butter to replace the Biscoff, it won’t taste exactly the same but it will still taste great!
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Cadbury’s has sold brunch bars for years, I feel they were some of the original cereal bars along with Tracker bars, and I remember them being quite yummy. However, having tried one in my ‘does it compare?’ series, I was mightily disappointed. It was pretty dry, gritty and over sweet with a very slight chocolate taste. My version on the other hand is very yummy – full of flavour, doesn’t just taste of sugar, where every texture can be enjoyed with a rich chocolate coating. These are brunch bars to make your day sing!
As you can see by the photos, my brunch bars are chunky! If you’d rather a thinner bar, like the Cadbury’s comparison, you could use the same quantity of mixture but in a standard square tin, rather than a loaf tin. The base dipped in chocolate is an extravagance and to replicate the brand version, but it’s a really nice touch and I’d thoroughly recommend it. Although these bars are still great without – you could even just increase the choc chip in the recipe to replace the chocolate hit.
Brunch Bars
Ingredients
Method
- Spread the oats onto a baking sheet and bake in a medium hot oven (180℃) for 15 minutes until toasty
- Melt together the sugar, syrup and Biscoff spread until you have a thick smooth mixture.
- Stir in the oats, cornflakes and Rice Krispies and mix until everything is coated in the rich caramel sauce. Stir in 15g chocolate chips
- Press into a loaf tin lined with parchment. I used a 2lb loaf tin which is perfect for the amount quoted about. If you want to make more, double the quantities and use a standard square baking tin.
- Sprinkle a few chocolate chips over the top and press down so they stick
- Place in the fridge or a cool place to set.
- Cut into bars or squares.
- Melt the chocolate (or temper if you like) and dunk the base of each bar into the chocolate, place on a silicone mat or baking paper and leave to set
