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Dark Chocolate Apricot Breakfast Bars

Tasty Team


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

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

Estimated values based on one serving size.


  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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