ScarlettChocolate Marbled Energy Bars
November 12th 2008 06:00
Chocolate Marbled Energy Bars
About Rice Krispies
Rice Krispies (known as Rice Bubbles in Australia) is a brand of breakfast cereal that has been produced by Kellogg's since 1928. They are made of rice grain which is cooked, dried and toasted. These kernels bubble and rise in a manner which forms very thin walls. When the cereal is exposed to milk or juices, these walls tend to collapse suddenly, creating the famous "Snap, crackle and pop" sounds.
About Bran Flakes
Bran Flakes is a brand of Kellogg, is a simple and wholesome way to help improve the health of your digestive system.
About molasses syrup
Molasses or treacle is a thick, syrupy derivative of the juice of the sugar cane plant or the processing of sugar beet. The quality of molasses depends on the maturity of the sugar cane or beet, the amount of sugar extracted, and the method of extraction. There are three major types of molasses: unsulphured, sulphured and blackstrap. There are also three major grades of molasses: first molasses, second molasses, and blackstrap molasses.
Molasses syrup is the dark-ebony syrup that's left over after sugar has been refined – in unrefined sugars the molasses is included in different degrees. It's very concentrated, so only a little is needed. Now it's no longer available, but a little molasses added to golden syrup gives the same effect. One important point, though: now that molasses is widely available, always use it in place of black treacle in recipes – more expensive, but lots more rich, luscious flavour.
INGREDIENTS
Makes 16
150 gm / 5 oz dark chocolate with 70-75% cocoa solids, broken into small pieces
150 gm / 5 oz good-quality white chocolate, broken into small pieces
110 gm / 4 oz pecan nuts
110 gm / 4 oz ready-to-eat dried apricots
75 gm / 3 oz raisins
150 gm / 5 oz porridge oats
25 gm / 1 oz Rice Krispies
25 gm / 1 oz Bran Flakes, lightly crushed
1 teaspoon molasses syrup
150 ml / 5 fl oz condensed milk
1. Preheat the oven to 180ºC / 350ºF. Prepare a non-stick oblong baking tin, 15 X 25.5 cm / 6 X 10 inches, and 2.5 cm / 1 inch deep.
2. Toast the pecan nuts on a baking sheet on the top shelf of the oven for 7 minutes, using a timer, then chop them roughly.
3. Chop the apricots to the same size as the pecans.
4. In a large bowl mix together the apricots, pecans and raisins, oats, Rice Krispies and Bran Flakes.
5. In a small saucepan, heat the molasses syrup and condensed milk until they’re warm and thoroughly blended.
6. Pour the milk mixture into the bowl, mix it all well with a wooden spoon.
7. Tip the mixture into the baking tin, press it down evenly all over and bake in the centre of the oven for about 25 minutes, or until golden brown.
8. Leave it to get quite cold.
9. Meanwhile, melt the white and dark chocolate separately in heatproof bowls set over pans of barely simmering water, making sure the base of the bowls doesn’t touch the water.
10. When the cereal mixture has cooled, loosen the edges with a palette knife and turn it out, upside down, on to a board.
11. Using a tablespoon, put spoonfuls of the dark chocolate all over the top of the cereal cake, leaving space in between.
12. Then do the same with the white chocolate, but this time fill up the gaps.
13. Take a small palette knife and, using a zigzag motion, swirl the two chocolates together to give a marbled effect.
14. Lift the board and gently tap it down on to the work surface to create a smooth finish.
15. Chill in the fridge for about 1 hour.
16. Use a sharp knife to cut it into 16 bars.
**From “The Delia Collection Chocolate” and “Wikipedia, the free encyclopedia”**
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