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Chocolate Marbled Energy Bars



  • 200 g pecan nuts
  • 225 g dried apricots
  • 150 g raisins or dried cranberries
  • 300 g oats
  • 50 g Bran Flakes, lightly crushed (or wheat flakes)
  • 25 g sunflower seeds
  • 25 g sesame seeds
  • 2 teaspoons (10 ml) molasses syrup
  • 1 tin (385 g) condensed milk
  • 20-100 ml honey*
  • 200 g dark chocolate**, broken into small pieces
  • 200 g white chocolate, broken into small pieces


  1. Preheat oven to 180°C; roast the pecan nuts on a baking sheet for 7 minutes. Chop them roughly.
    (The nuts can also be used raw.)
  2. Chop the apricots.
  3. Mix together the apricots, pecans and raisins, oats, Bran Flakes, sunflower and sesame seeds.
  4. Heat the molasses syrup and condensed milk until they're warm and blended.
  5. Mix condensed milk into cereal mixture; tip the mixture into a non-stick baking tin (about 30 x 25 cm) and press it down firmly.
  6. Bake for about 25 minutes, or until golden brown.
  7. Leave to cool; once it is quite cold loosen the edges with a palette knife and turn it out, upside down, onto a board.
  8. For this step the "cake" should be cool, not cold..
    Melt the white and dark chocolate separately. Now make a chessboard like pattern with spoonfuls of dark and white chocolate all over the top of the cereal cake. Next, take a small palette knife and, using a zigzag motion, swirl the two chocolates together to give a marbled effect.
    Work quickly, otherwise the chocolate sets before it is mixed.
  9. Chill in the fridge for about 1 hour, then use a sharp knife to cut it into 32 to 50 bars.
* The honey is optional, but makes the bars less crumbly.
** I prefer to use the 70% chocolate disks from Lindt for the dark chocolate; second choice would be Nestle's Albany dark chocolate.

For the white chocolate I prefer to use Nestle's Original Milky Bar.

Makes 30-50 bars, depending on the size they are cut.

Original recipe from:

dot The Delia Collection Chocolate.

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