Dark Chocolate Apricot Breakfast Bars Recipe By Tasty

DARK CHOCOLATE APRICOT BREAKFAST BARS RECIPE BY TASTY

Steps:

• Combine puffed rice, oats, rice, and apricot into a large bowl.
• 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.
• Immediately pour the honey mixture into the bowl, stir, and transfer it onto a parchment paper-lined baking sheet.
• Using a spatula press down the mixture to desired thickness. (Careful - it may still be quite warm!)
• Refrigerate for 30 minutes.
• Heat 1 bar of dark chocolate for 1 minute, then drizzle over the top. Refrigerate for 30 minutes.
• Remove parchment paper and cut into 12 even pieces.
• Wrap each bar with wax paper and store up to 1 week.
• Enjoy!

WINNING APRICOT BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In a small bowl, whisk flour and baking powder; gradually add to creamed mixture, mixing well. Fold in coconut and walnuts., Press two-thirds of dough onto the bottom of a greased 13x9-in. baking pan. Spread with preserves; crumble remaining dough over preserves. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into bars.

CHOCOLATE-APRICOT NUT BARS

Steps:

• Pulse apricots, almonds, 1 tablespoon coconut, and a pinch of salt in a food processor until finely ground.
• Line a 9-by-5-inch loaf pan with parchment, leaving an inch overhang on all sides. Transfer mixture to pan and press firmly to form a rectangle.
• Use parchment overhang to remove from pan. Drizzle mixture with chocolate and sprinkle with remaining coconut.
• Transfer to refrigerator and leave until firm, about 15 minutes. Slice into six bars.