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Chocolatey muesli bar - delicious recipe to make at home

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Our chocolatey muesli bar

miniSchoggi creates muesli bars without chocolate? We can't do without it completely. Our addiction is too great. That's why we now have a "healthy" muesli bar with a little chocolate. In the end, it's up to you to decide how much couverture to add. We're just giving you some inspiration. We have completely coated our bar once, dipped it in just up to the edge once and just filleted it once. You can be completely creative here and use whatever chocolate you like best. The important thing is that the couverture is tempered for the decoration. As always, the same applies to the nuts and nut butter: only use the flavours that you like. Feel free to share your creations with us on Instagram. As always, you can find the downloadable recipe at the end of the post.

Most important key data

Quantity: 12 pieces

Baking time: approx. 15 minutes

Difficulty level: Easy

Shelf life: 2 weeks

Muesli bar mix

Chia seeds10 g
Linseed10 g
Water30 g
Almonds | whole 60 g
Cashews35 g
Hazelnut butter25 g
Chocolate drops | bakeproof50 g
Agave syrup25 g
Rolled oats100 g

Decoration

Couverture | temperedat choice
Hazelnut | caramelisedyour choice
Cocoa nibsyour choice
Raspberries | freeze-driedyour choice

Production of the muesli mix

Put the chia seeds together with the linseed and water in a bowl and mix everything together well. Now leave the mixture to soak for about 10 minutes. During this time, you can also preheat the oven to 160 ºC fan oven.

Chop the almonds and cashews into coarse pieces and then mix them with the remaining ingredients. We have used dark chocolate drops here, but you can of course also use milk. Instead of hazelnut butter, you can also use cashew, pecan, almond or peanut butter. It's really all a matter of taste. The same applies to the nuts themselves, of course. You can also substitute them as you wish.

Baking

Finally, mix the swollen seeds into the mixture and then distribute evenly in the bar mould. Place approx. 20 g of the muesli mixture in each mould. It is best to fill the mixture in with a small spoon and always press it down firmly.


Alternatively, you can also use the smaller Financier silicone mat. The advantage of this mould is that you can fill it up to the edge and therefore flatten it more easily. This may also work well with a metal horn

Finally, bake the bars in a preheated fan oven at 160 ºC for approx. 15 minutes. Allow them to cool completely before unmoulding.

Decorate

You can now decorate the finished, cooled bars to your heart's content or coat them with couverture. There are several ways to do this Methoden.Z.B you can fill tempered couverture into a cornet and coat the muesli bars with it. Then you can also sprinkle a few decorations directly on top (cocoa nibs, raspberries, caramelised hazelnuts).

You can dip half or all of the bars in the couverture and then "draw" a pattern on the bar with a stamping fork.

Alternatively, you can also pour some of the tempered couverture into the silicone mould, press the bar into it and then place it in the fridge for approx. 10 minutes. As soon as you unmould them, the bars will have a nice, smooth and shiny chocolate surface.

As you can see, there are many ways to decorate your bars. You can also use several types of couverture and make "two-coloured" bars. Just give it a try!

Storage & shelf life

The finished bars will easily keep for a fortnight. If you coat them completely with couverture, their shelf life is extended to up to 2 months.

It is best to store them in an airtight container.

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Posted in: Sweet recipes, Cakes and pastries, Cookies and biscuits

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