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Nutty Chocolate Crisp Bars

chocolate crisp 'bark' with nuts and seeds - healthier snacksThese home-made chocolate bars are a great way to eat a healthy portion of nuts if you find them a bit boring to eat by themselves.

OK so the chocolate part, although it contains magnesium, is still not exactly innocent but nuts have many health benefits to offer! Can you think of a better way to enjoy a delicious chocolate snack AND get a share of vitamins and minerals? !

I like to use dark chocolate as it’s much better for you and its satisfying richness also means I'm less likely to eat too much! 


Buy Silicone Moulds on Amazon now!Buy Silicone Moulds on Amazon now!

I love the invention of silicone moulds for this sort of recipe; they're lightweight, super easy to clean and you can fold the sides down to easily remove the chocolate once it's set. Alternatively you could use a brownie tin lined with cling film as a mould. I break mine up with my hands into rustic chunks but you can remove the slab and cut it up with a large heavy knife on a chopping board if you prefer it as neater bars, never use a knife to cut directly from your silicone bakeware!


TIP! Do not let the chocolate become too hot whilst melting, under 34.5°C (94F) if you can. This prevents the formation of the dusty 'bloom' on the surface of the chocolate once cooled. A chocolate thermometer will keep you out of danger (especially this one that is integrated into the stirring spoon ->), and no it's much more useful than the rhetorical chocolate teapot... ;)



200g milk/white/dark high quality chocolate (or a mixture of all three!)

1/3 cup crisped rice cereal

1/4 cup mixed nuts/seeds

+ optional: a small handful of your favourite dried fruit



1. Prepare your mould and gather your ingredients together. Heat a saucepan of water and place a bowl above, not quite touching the water.

2. Break or chop your chocolate into small pieces, keeping the types separate if using a combination for a marbled finish.

3. Gently melt your chocolate in the bowl over the hot water and thoroughly mix with the nuts and cereal etc. Don't forget to keep some of the nuts back if you're using two or more types of chocolate!


Warning! Be careful to avoid scalding yourself on any steam from the water around the bowl, and be sure not to allow any water to come into direct contact with your melting chocolate. Water will cause chocolate to 'seize' and wasted chocolate is always a sad affair... ;)


4. Pour the finished mixture into the mould and spread out until evenly distributed. If you're using different chocolate dollop the mixture into one side or into the corners, leaving some of the base free for the next colour. Repeat the melting & mixing process with the other types until you've filled the mould. Marble the chocolate layers together as little or as much as you want.

5. Cover the mould with cling film and leave to set for a few hours, somewhere cool and level but preferably not the fridge as the ultra-low temperature causes condensation affecting the overall finish.

6. Use the time spent waiting to thoroughly lick all spoons and bowls involved in the process... ;)

7. When properly set, carefully remove your chocolate slab from the mould and cut or break into pieces.


Store these in an airtight container to enjoy anywhere you fancy; try them in the car on a long journey instead of expensive petrol station snacks, on a picnic for dessert or curled up in front of the TV...


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Sarah is an artist and writer with a lifetime interest in camping and survival techniques.

Living the #vanlife since before it was a hashtag and touring on two wheels with her husband Ryan, they have a wealth of camping and motorcycling knowledge to share, and know a thing or two about packing light! read more

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