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lucylox

Brunch Bars

 dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan makes 6 big bars
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Prep Time 20 minutes
Servings: 6
Course: Breakfast, Snack
Ingredients Method

Ingredients
  

  • 50 g oats – toasted in a 180 degree oven for 15 minutes
  • 20 g Rice Krispies
  • 50 g cornflakes
  • 80 g caster sugar
  • 120 g syrup – golden or maple or honey
  • 60 g Biscoff spread or seed butter
  • 20 g choc chips
  • 60 g chocolate melted to coat

Method
 

  1. Spread the oats onto a baking sheet and bake in a medium hot oven (180℃) for 15 minutes until toasty
  2. Melt together the sugar, syrup and Biscoff spread until you have a thick smooth mixture.
  3. Stir in the oats, cornflakes and Rice Krispies and mix until everything is coated in the rich caramel sauce. Stir in 15g chocolate chips
  4. 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.
  5. Sprinkle a few chocolate chips over the top and press down so they stick
  6. Place in the fridge or a cool place to set.
  7. Cut into bars or squares.
  8. 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