Dark Chocolate Apricot Breakfast Bars. Dark chocolate apricot bars

INGREDIENTS
Service: 12 bars
1 cup puffed rice
½ cup oats
½ cup pumpkin seeds
1 ⅓ cup almonds, roasted
½ cup dried apricots, chopped into cubes
⅓ cup corn syrup
½ cup honey
vanilla extract 1 teaspoon
1 bar dark chocolate
PREPARATION
1. Combine the puffed rice, oats, rice and apricots in a large bowl.
2. In a saucepan, heat corn syrup and honey, until it reaches 260 ° F / 126 ° C. Then gently add the vanilla extract and remove from heat.
3. Immediately pour the honey mixture into a bowl, stir and transfer it to a parchment paper lined baking sheet.
4. Using a spatula press down the mixture to a predetermined thickness. (Caution - it can still be quite warm!)
5. Refrigerate for 30 minutes.
6. Heat dark chocolate bar 1 for 1 minute, then drizzle over the top. Refrigerate for 30 minutes.
7. Remove the parchment paper and cut into 12 even pieces.
8. Wrap each bar with waxed paper and store up to 1 week.
9. Enjoy!

Here is a video that shows you how to make them:


INGREDIENTS
Serving: 12 bars
1 cup puffed rice
½ cup oats
½ cup pumpkin seeds
1 ⅓ cup almonds, roasted
½ cup dried apricot, diced
⅓ cup corn syrup
½ cup honey
1 teaspoon vanilla extract
1 bar dark chocolate
PREPARATION
1. Combine puffed rice, oats, rice, and apricot into a large bowl.
2. In a sauce pan, heat corn syrup and honey until it reaches 260 ° F / 126 ° C. Then carefully add vanilla extract and remove from heat.
3. Immediately pour the honey mixture into the bowl, stir, and transfer it onto a parchment paper-lined baking sheet.
4. Using a spatula press down the mixture to desired thickness. (Careful -! It may still be quite warm)
5. Refrigerate for 30 minutes.
6. Heat 1 bar of dark chocolate for 1 minute, then drizzle over the top. Refrigerate for 30 minutes.
7. Remove parchment paper and cut into 12 even pieces.
8. Wrap each bar with wax paper and store up to 1 week.
9. Enjoy!