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Condensed Milk Crunch Bars with Chocolate

Condensed Milk Crunch Bars with Chocolate

by | Jan 13, 2016 | 0 comments

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.

Peanut Butter and Cocoa Nib Granola

Peanut Butter and Cocoa Nib Granola

by | Jul 16, 2014 | 0 comments

Breakfast doesn’t get any better than homemade designer granola. It’s so darn easy to make and I love how you can tailor it to your own taste. If you’ve ever read the back label of a pack of muesli or granola, I won’t need to tell you why you should be making your own. But incase you don’t know, glance over the amount of sugar in your favourite so-called ‘healthy’ granola next time you’re in the cereal aisle; you might as well be eating cake for breakfast – and let’s be honest cake will ALWAYS win over granola!

At least with making your own,  you can control just how much sugar is going in. Nothing is hidden in a sneaky back label.  You can add as much of the good stuff as you want and leave out all the stuff you don’t like (here’s looking at you raisins and banana chips!)  If you’re not keen on peanut butter, then swop it out for any nut butter – cashew, almond; although it’s fat, it’s good fat. I wouldn’t skimp on the cocoa nibs though, they are a fantastic source of antioxidants and really give you an energy kick first thing in the morning and basically it means you’re eating chocolate for breakfast, but without the guilt!

Peanut Butter and Cocoa Nib Granola

Makes 6 cups

 

3 cups large flake oats (not instant oats)

1 cup mixed seeds (flaxseeds, sesame, poppy and pumpkin – whatever your heart desires)

4 tbsp brown sugar (you can reduce this if you like)

pinch of salt

4 tbsp honey

4 tbsp smooth peanut butter

½ cup extra virgin olive oil or coconut oil

2 tsp water

2 tsp vanilla extract

1 cup raw almonds, toasted and chopped

1/3 cup The Kate Tin Cocoa Nibs

 

Preheat the oven to 180C. In a large bowl, combine the oats, seeds, brown sugar and salt. In a separate bowl, mix the honey, peanut butter, olive oil, water and vanilla together. Add the wet ingredients to the dry ingredients and mix well, making sure everything is coated well. Spread onto a lined baking sheet in an even layer and bake for 20-30 minutes, stirring well every 5-10 minutes so the granola toasts evenly. Remove from the oven and stir in the almonds and cocoa nibs. Once completely cool, store in an airtight container.