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Dark Chocolate Apricot Breakfast Bars

Tasty Team

Ingredients

for 12 bars

  • 1 cup puffed rice cereal (30 g)
  • ½ cup oats (50 g)
  • ½ cup pumpkin seeds (65 g)
  • 1 ⅓ cups almond (185 g), roasted
  • ½ cup dried apricot (95 g), diced
  • ⅓ cup corn syrup (80 g)
  • ½ cup honey (165 g)
  • 1 teaspoon vanilla extract
  • 1 bar dark chocolate

Nutrition Info

  • Calories 257
  • Fat 11g
  • Carbs 38g
  • Fiber 2g
  • Sugar 24g
  • Protein 5g

Estimated values based on one serving size.

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!

Ingredients

for 12 bars

  • 1 cup puffed rice cereal (30 g)
  • ½ cup oats (50 g)
  • ½ cup pumpkin seeds (65 g)
  • 1 ⅓ cups almond (185 g), roasted
  • ½ cup dried apricot (95 g), diced
  • ⅓ cup corn syrup (80 g)
  • ½ cup honey (165 g)
  • 1 teaspoon vanilla extract
  • 1 bar dark chocolate

Nutrition Info

  • Calories 257
  • Fat 11g
  • Carbs 38g
  • Fiber 2g
  • Sugar 24g
  • Protein 5g

Estimated values based on one serving size.

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!

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