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Apricot Breakfast Bars

FullSizeRender-7 Back to school time!! Need a in the car on the way to school quick get this into your body before school quick bar? This could work for you. These are delicious and the recipe can totally be tweaked to your taste. Add what you want, take away what you want, whatever. We happen to think dried cherries would be good in these too. And maybe white chocolate chips. Totally. And if you want less sweet (the chocolate) add more nuts and dried fruit. Just a thought. You're smart and creative - use that creativity and make something awesome for you and your family. Fun. Go for it. FullSizeRender-1  

Apricot Breakfast Bars



  1 cup puffed rice 1/2 cup oats 1/2 cup pumpkin seeds 1 1/3 cup almonds, roasted 1/2 cup dried apricot, diced 1/2 cup corn syrup 1/2 cup honey 1 teaspoon vanilla extract 1 bar dark chocolate, or about 6 ounces of chocolate chips  


  Combine puffed rice, oats, rice, and apricot into a large bowl. In a saucepan, heat corn syrup and honey until it reaches 260 degrees F/126 C. Then carefully add vanilla extract and remove from heat. Immediately pour the honey mixture into a bowl, stir, and transfer mixture onto a parchment paper-lined baking sheet. Using a spatula press down the mixture to desired thickness. Could still be kinda hot so be careful. Refrigerate for 30 minutes. Melt 1 bar of dark chocolate or about 6 ounces of chocolate chips, 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. FullSizeRender-10

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