Dark Chocolate Apricot Breakfast Bars Recipe By Tasty Food

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.

APRICOT ALMOND CHOCOLATE BARK

Steps:

• Line a 13"x9" rimmed baking sheet with a smooth sheet of heavy duty aluminum foil.
• In large bowl, melt chocolate carefully.
• Add 1 cup chopped almonds to chocolate, & stir to combine.
• Pour chocolate mixture onto prepared baking sheet, & spread with spatula or spoon until there is an even, thin layer.
• While chocolate is still wet, sprinkle remaining almonds & all the apricots over top of chocolate, pressing down gently to embed them in the chocolate.
• Place in refrigerator to set, about 10 minutes.
• Once set, break bark into uneven pieces & serve.
• If chocolate has not been tempered, keep in refrigerator until ready to serve.