Little Ghost Bars
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- Preparation:
- Total:
- Serves: 10 persons
Ingredients
- 1pear
- 2 tbspbirnel (pear syrup)
- 1 ½ tbspsunflower oil
- 120 gwhole-grain rolled oats
- 50 gpopped amaranth
- 40 gpumpkin seeds
- 40light sultanas
- 1 tspvanilla sugar
- ¼ tspsalt
- 1 baglight cake icing
- 1icing for writing
- 20sugar eyes
Instructions
Step 1
Halve the pear, remove the seeds, grate, place in a bowl. Add the pear syrup and oil, mix.Step 2
Add the oat flakes and all the remaining ingredients, mix well. Transfer the mixture to the prepared tin and smooth down.Step 3
Approx. 35 mins. in the lower half of an oven, preheated to 160 °C. Take out, cool slightly, remove from the tin and leave to cool on a rack, cut into 10 bars.Step 4
Melt the cake icing in a bain-marie or microwave. Cut open the bag, pour the chocolate into a bowl. Dip the bars half way into the icing, leave to dry on a rack.Step 5
Draw on two dots with the sugar-decorating pen. Place 2 sugar eyes on each, press down a little and leave to dry.