(with thanks to Mrs XXXXX)
These little bars were originally invented to provide high-energy snack food for footballers or other sports enthusiasts doing hard training. But for strictly armchair sports enthusiasts like me they go down a treat with a mug of cocoa and Match of the Day Tour de France.
Makes 16…
- 5 oz 150 g dark chocolate 75 per cent cocoa solids, broken into small pieces
- 5 oz 150 g luxury Belgian white chocolate, broken into small pieces
- 4 oz 110 g pecan nuts
- 4 oz 110 g ready-to-eat dried apricots
- 5 oz 150 g organic porridge oats
- 1 oz 25 g Rice Krispies
- 1 oz 25 g Bran Flakes, lightly crushed
- 3 oz 75 g raisins
- 1 teaspoon molasses syrup
- 5 fl oz 150 ml whole condensed milk
You will also need a non-stick baking tin measuring 10 x 6 inches 25.5 x 15 cm and 1 inch 2.5 cm deep.
Pre-heat the oven to gas mark 4, 350F, 180 C.
Begin by toasting the pecan nuts on a baking sheet on the top shelf of the oven for 7 minutes, using a timer, then chop them roughly. Next, chop the apricots to the same size as the pecans, and then in a large bowl mix together the oats, Rice Krispies, Bran Flakes, apricots, pecans and raisins.
Now in a small saucepan, heat the molasses syrup and condensed milk until they re warm and thoroughly blended, then pour this mixture into the bowl. Mix it well with a wooden spoon, then simply tip the mixture into the baking tin, press it down evenly all over and bake in the centre of the oven for about 25 minutes, or until golden brown. After that, leave it to get quite cold.
Meanwhile, melt the dark and white chocolate separately in heatproof bowls set over pans of barely simmering water, making sure the bowls don t touch the water. When the cereal mixture has cooled, loosen the edges with a palette knife and turn it out upside down on to a board.
Now, using a tablespoon, put spoonfuls of the plain chocolate all over the top of the cereal cake, leaving space in between. Then do the same with the white chocolate, but this time fill up the gaps.
Next, take a small palette knife and, using a zigzag motion, swirl the two chocolates together to give a marbled effect. Then lift the board and gently tap it down on to the work surface to create a smooth finish. What you need to do now is chill it in the fridge for about 1 hour, then use a sharp knife to cut it into 16 bars.
