The perfect snack for nut gourmets between meals. With our chocolate crunchy bars, every little break becomes an enjoyable time-out.
Recipe for one 22 cm x 31 cm baking tin
Ingredients:
120 g liquid honey
60 g butter
60 g crunchy peanut butter
160 g white marshmallows
1vanilla pod
100 g seeded rolled oats
175 g chocolate rice crispies
100 g shredded coconut
40 g peanuts, unsalted and roasted
40 g cherries
50 g hazelnuts, roughly chopped
70 g fine flavor cocoa chocolate 'Rausch Plantagen Peru 60 %'
30 g fine flavor cocoa chocolate 'Rausch Plantagen Grenada 39 %'
Preparation:
Line the baking tin with baking paper.
Roughly chop the peanuts, cherries and 'Rausch Plantagen Peru 60 %' dark cocoa chocolate.
Mix the rolled oats with the rice crispies and grated coconut and stir into the chopped ingredients.
Heat the honey with the butter, peanut butter, marshmallows and vanilla in a pan. Stir constantly so that the mixture does not burn.
Once everything has melted, pour over the dry ingredients and mix well.
Pour the entire mixture into the baking tin and press down well. If the mixture is still warm, leave to cool completely.
Melt the 'Rausch Plantagen Grenada 39%' light fine cocoa chocolate in a pan with a bain-marie and sprinkle over the cooled mixture.
Sprinkle the coarsely chopped hazelnuts on top immediately afterwards, before the fine cocoa chocolate has cooled.
Cut the chocolate crunchy mixture into bars.
Tip:
Before enjoying, wrap the bars in baking paper and decorate with a bow.
