Chocolate-Chip Muesli Bars

So, this was a recipe for my sisters, not me. I’m not a big fan of the sweetness found in many muesli bars and as I general rule I try not to use butter – especially in things like muesli bars, as they have the connotations of being healthy, and for me, butter doesn’t really come under that heading. However, I was looking for something that struck a balance – something decent enough to satisfy my inner health Nazi and something treat-y enough to satisfy my little sisters. I came across this recipe and thought ‘yep, that’ll do it’. Chocolate, tick. Oats, tick. A little butter, tick. Rice bubbles to make it light and crispy, tick. And these didn’t disappoint. Well, except that they kind of fell apart… But, so far, every muesli bar recipe I’ve tried has fallen apart, so I think it’s just me. But aside from that, these didn’t disappoint (me). To be honest, I don’t even know whether they’ll last long enough for my sisters to see them – they turned out way more tasty than I expected… Also, feel free to substitute the chocolate chips for seeds, nuts and/or dried fruit if you want.

Chocolate-Chip Muesli Bars (adapted from this recipe)

Makes 16 bars

Cook Time: 10 Minutes

Total Time: Depends on whether you’re a fridge or freezer person

Ingredients

3 tablespoons unsalted butter

1/6 cup dark brown sugar

1/4 cup honey

1 teaspoons vanilla extract

Pinch of salt

2 cups cooking oats (not rolled oats)

1 1/2 cups rice bubbles (or other puffed rice cereal)

1/4 cup wheat germ

1/3 cup mini chocolate chips (or to taste)

Instructions

1.      Line a 9 x 9-inch baking pan with baking paper.

2.      Place butter, honey ad sugar in a mug and microwave until melted and thickened (do this in short bursts and watch it so that it doesn’t boil over the sides)

3.      Stir in the vanilla and salt

4.      In a large bowl, combine oats, rice bubbles and wheat germ

5.      Add butter/sugar syrup to the dry ingredients and mix well to combine

6.      Stir in chocolate chips

7.      Transfer the mixture to the prepared pan and press down firmly with a wooden spoon

8.      Place the pan in the refrigerator for 1-1/2 - 2 hours to cool (or in the freezer for about 40mins, which is what I did)

9.      When firm, cut into pieces and store in an airtight container (I had to store mine in the fridge to stop them falling apart, but you might have more luck and be able to store them at room temperature)