Salted Dark Chocolate Nut Bars
Tuck into these deliciously more-ish nut bars to keep you going throughout the day.
- Yields: 12 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 10 mins
2 1⁄2 C (200 g) rolled oats
1⁄2 C (75 g) whole almonds, roughly chopped
1⁄4 C unsalted butter, cut into pieces
1⁄3 C (80 g) honey
1⁄4 C (50 g) light brown sugar
1⁄2 tsp vanilla extract
1⁄2 tsp ground cinnamon
1⁄4 tsp salt
1⁄4 C (about 50 g) plus 2 Tbsp Lindt 70% dark chocolate, roughly chopped
Maldon salt flakes, to taste
Preheat the oven to 180 °C.
Line the bottom and sides of a 20-22 cm square pan with baking paper, ensuring that the baking paper hangs over the edges to make lifting the bars out more easily when set.
Place the oats, almonds and cashews onto a small baking sheet and bake for 5 minutes. Stir, and bake for another 3 to 5 minutes until lightly toasted. Transfer to a large bowl.
Combine the butter, honey, sugar, vanilla extract, cinnamon and the salt in a small saucepan over medium heat. Cook, stirring occasionally until the butter melts and the sugar has completely dissolved.
Pour the butter mixture into a bowl with the toasted oats and nuts. Mix well. Allow to cool for about 5 minutes then add a ¼ cup of the dark chocolate. Stir to combine. (The chocolate will melt a little. This is fine – the melted chocolate turns into the glue which helps to hold the bars together).
Transfer the mixture to the lined pan. Using a rubber spatula or damp finger tips, press the mixture firmly into the pan. (Press firmly – the mixture will compact and form firm bars once they have been cut and cooled).
Scatter the remaining 2 tablespoons of chocolate over the pressed granola mixture. Use a spatula to gently press them into the top of the mixture. Finish off with a sprinkle of Maldon Salt flakes, cover and refrigerate for at least 2 hours.
Remove the block of granola mixture from the pan. Cut into 12 bars.
The bars can be stored in an airtight container for up to one week.