Let’s face it. There is a high likelihood you’re going to have little bits of chocolate knocking around the house this weekend. This recipe will take those little bits of chocolate and magic them into:
a) a fun activity
b) something that appears healthy
c) an escape hatch back to reality
Only kidding… these don’t appear healthy. But they are delicious. I used to wrap these up in greaseproof paper tie with string and take them out on picnics. You know, in the old days…But now you can just eat them in your pyjamas or pop them in a biscuit tin and nibble away at tiny corners of them every time you make a cup of tea… because that doesn’t count.
You can use any berries or combinations of nuts-seeds-fruits you like, or have in the cupboard. I always include marshmallows because they are strong currency around here and sometimes I like to drizzle these bars with melted white chocolate- for an extra chocolate boost. If you want to do the same, you will need about 100g white chocolate (which is about half a Milky Bar egg)
This is a lovely post Easter recipe – one which will fill you with hope, comfort and a bit more chocolate.
370g porridge oats
200g marshmallows (any of our flavours)
3 tablespoons honey
100g of dark or milk chocolate easter egg bits
200g dried fruit, nuts, pumpkin seeds (or whatever you have in the cupboard)
Preheat oven to 170C and lightly grease a 20cm baking dish with butter.
Spread oats evenly over a large baking tray and pop in the oven for 8-10 minutes until lightly browned.
In a large mixing bowl, add the toasted oats, fruit, nuts, chocolate and set aside.
In a small saucepan over medium heat, combine honey and marshmallows and melt down over a gentle heat – stirring constantly.
Pour the melted marshmallow and honey into all the dry ingredients and mix through thoroughly.
Press the mixture into the prepared baking tray and bake for 30 minutes.
Allow to cool completely in the tray before removing and cutting into bars. You can drizzle chocolate over them before serving up.