Condensed Milk Crunch Bars with Chocolate

It’s a new year and that means some things are going to change around here.

I’ve thought really long and hard about this and… I’m going on a diet, people. Yes, the time has come for us to be more healthy. I know, I know, I went kicking and screaming into this decision too! But we really need to suck it up and be strong. Channel that inner will-power and all.

The new Kate Tin diet plan goes something like this; eat more nuts and seeds, more antioxidants, more cholesterol-busting ingredients, fruit, lots of fibre and all those healthy things. Yes, it is as terrible as it sounds – I even had to google the spelling of ‘cholesterol-busting’!

But there’s no use in fighting it, let’s just get this over with, shall we? The first diet recipe of the year is…

These terribly healthy Condensed milk crunch bars! They’re packed with so many healthy things that after eating just 3, I immediately FELT thinner. True story!

Nuts and seeds TICK, antioxidants (also known as dark chocolate, by the way!) TICK, oats TICK, fruit TICK, fibre TICK. No, the condensed milk, butter and sugar don’t count. They’re cancelled out by all the good stuff – work with me here, people! They even LOOK healthy so no one will ever be suspicious that you’re cheating (just be careful to make sure you don’t look like you’re enjoying them too much).

Although I can’t guarantee that these bars will make you lose weight what you will lose is all sense of restraint because, they are probably the most addictive bars on the planet! The condensed milk gives them a smooth fudgey flavour that’s offset perfectly with the bitter chocolate and of course, all the crunchy healthy things make it okay to have 1 or two extra. And hey, if we really wanted to get technical about it, they could even pass as breakfast bars! 😉

Now, repeat after me: “I can do this!”

Condensed Milk Crunch Bars

Makes 24

125g butter

1 cup Natura Soft Brown Sugar

1 can condensed milk

1 cup raw oats

1 cup coconut

1 cup cranberries

½ cup pumpkin seeds

½ cup almonds, roughly chopped

½ cup sunflower seeds

½ cup muesli or granola (or swop out with any other ingredients)

1 cup rice crispies, cornflakes or all bran flakes

125g good-quality dark chocolate (80%), melted

Lightly grease and line 20 x 30cm baking tray. Preheat the oven to 180C.

Mix the oats, coconut, pumpkin seeds, almonds and sunflower seeds together in a large bowl then tip out onto a baking tray and toast in the preheated oven until the nuts start turning light golden brown. Remove from the oven and allow to cool.

Slowly heat the butter, sugar and condensed milk until the sugar has dissolved. Bring to the boil and simmer for 5 minutes, stirring constantly to prevent burning. It is ready when the syrup forms a soft ball when dropped into a small cup of tap water – also known as soft ball stage. Add all the remaining ingredients except the chocolate and mix well. Quickly press into the prepared baking tray and leave to cool. Cut into bars using a sharp knife then dip the bars into the chocolate. Allow to set on waxed paper. Store in an airtight container for up to 2 weeks.