Junior chef
Utensils
Apron
baking paper
Bowl
One loaf tin (approx. 20 cm), fully lined with baking paper
Pan
Paring knife
Tablespoon
Timer
small bowl
Cutting board
Kitchen scales
Cooling rack
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Bars
Finely chop half of the apricots, mix with all the other ingredients up to and including the oats in a bowl, mix well, transfer to the prepared tin.
Place the remaining apricots on the mixture, press down firmly,cover and chill for approx. 30 mins. Remove the bar mixture along with the baking paper from the tin, cut into approx. 8 bars.
To decorate
Melt the cake icing in a bain-marie or microwave. Cut open the bag and pour the chocolate into a small bowl.Dip the bars about ⅓ into the icing, place on a rack and let them dry.
| Shelf life: | Store in a tightly sealed tin for approx. 5 days. |
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