Honey Energy Bars

November 3, 2023

Makes x10 Bars

Ingredients

Combine Honey and Butter in a saucepan, stir with spatula and melt together on a low heat.
Then increase heat to medium, continuously stir and bring to boil for 5-7 minutes. (It should bubble and caramelize to a darker golden brown)
Add the Vanilla and Salt then remove from the heat.
Immediately add all the Seeds, Nuts and Puffed Rice, stirring together in the saucepan.
Transfer the mixture from the saucepan into the lined Tin, pressing into the corners and smoothing down with the spatula.
Refrigerate for 30 mins.
Fill the small Saucepan with boiling water to sit just below the bowl's bottom for a double boiler.
Place broken Dark Chocolate in the bowl on top of the small saucepan to temper, gently heat on a low to medium heat, not boiling water.
When the Chocolate has started to melt, stir it gently until it's all melted.
Remove Tin from fridge, either, drizzle melted Chocolate over the Energy Bar slab and cut into bars once chocolate is set or, cut into bars first before you drizzle with the melted chocolate.
Set the bars in the fridge. These keep best in the fridge.
Makes x10 bars.

You can replace the ingredients with similar options, like Flax seeds with Sesame seeds, Almonds with Cashews. Or you can add some dried fruit if desired like chopped Apricots (around 2 Tbspn is 25g)
Keeping in the fridge helps to keep bars firmer, if you desire a firmer bar that can be kept out of the fridge add 50g (¼ Cup) Raw Sugar to the saucepan when melting together Honey and Butter.
Using a serrated knife can make cutting bars easier, any crumbs can be eaten by the baker.
Wrapping individual bars in baking paper makes for easy transport.