Dark Chocolate, Cranberry and Macadamia Bars

In a saucepan over low to medium heat, heat the maple syrup until the liquid is thinner than usual and flows easily. This takes 5-10 minutes depending on heat. Make sure you do not burn the syrup. Remove from heat when it’s ready.

In a large bowl combine the coconut, sultanas, cranberries, nuts, Rice Krispies and oats. Stir together well so the nuts and berries are evenly spread throughout the bowl.

While still warm, add the maple syrup to the mixture and mix well. The maple syrup mixture should coat the dry ingredients so the mixture starts to stick together.

Place the mixture into a well greased 8 x 8 pan (I sprayed mine liberally with coconut oil). Spread the mixture evenly throughout the pan using the wooden spoon to pat the mixture into place. Ensure the top of the mixture is flat.

Refrigerate the mixture for at least two hours. I would recommend overnight, or up to six hours to make sure the mixture is as hard as it can be.

Melt the chocolate in a saucepan on very low heat. As it is dark chocolate it will still be thick.

Pour the chocolate over the bars and spread it with a wooden spoon across the surface. It may seem like you are moving the bar mixture but do not worry. Just spread the chocolate liberally. It may take a while to spread the chocolate completely but do not give up.

Refrigerate until the chocolate top is hard, at least one hour to be safe.

I keep mine in the fridge, to make sure the bars don’t fall apart. But when I go to uni I take them in a lunchbox and nothing melts drastically so you may be able to keep the bars in a cupboard. I wouldn’t recommend it though.