Homemade muesli bars are such an underrated treat. I forget how delicious they are, and so cheap and easy to make. No matter the state of my pantry, I will always have ingredients to cobble together a tray of muesli bars.
This recipe was inspired by the newest product to hit the Village shelves: white couverture chocolate drops. This is the first white chocolate that swayed me from my anti-white chocolate stance. Sumptuous and silky, with a delicate creamy flavour that doesn't hit you with over the top sweetness. The addition of the greek yoghurt in the topping adds a touch of tartness that balances the white chocolate perfectly.
¼ cup brown sugar lightly packed
½ cup honey
1 tsp vanilla
½ tsp salt
1 cup quick oats
2 tbsp oat bran or wheat germ
⅓ cup plain all purpose flour
1 cup crispy rice puffs
1 tbsp chia seeds
⅔ cup cranberries
100g white couverture chocolate, chopped coarsely
75g white couverture chocolate
2 tbsp natural greek yoghurt
Set the oven to 180°c (160°c fan forced). Grease and line a brownie pan (approx 20x28cm works well but it doesn't matter too much)
Melt the butter, sugar and honey in a saucepan over a medium heat. When it starts to simmer, keep it simmering for 1 minute then take it off the heat and stir in the vanilla and salt.
In a large bowl, combine the oats, flour, oat bran/wheat germ, chia seeds, rice puffs and cranberries. Pour the butter mixture over it and stir to combine. Leave the mixture to cool down for 10 mins before adding the chocolate pieces.
Spread mixture into prepared tray, then press it down firmly and evenly.
Bake for 20 mins or until golden. Cool in tray for 30 mins before removing and placing onto a wire cooling rack.
While it's cooling, make your drizzle topping: melt the chocolate slowly and carefully in either a double boiler or microwave. (I microwave chocolate in a microwave-safe bowl on 50% power for 20 second spurts, stirring In-between with a silicone spatula). When it's melted and you've stirred any lumps away, add the yoghurt and stir to combine.
Using a teaspoon, drizzle the topping over the completely cooled muesli bar slab. Place in the fridge for 15 mins, then it's time to cut the slab into bars. A bread knife or regular large chef's knife works for this.
Store in the fridge for up to 7 days, or in the freezer for 3 months.