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If you are looking for a great recipe to use up all those leftover broken Easter chocolate (whats leftover chocolate!?!) then this is the recipe for you!
These are just like store bought muffin bars but half the price and you know exactly what is in them! These can be frozen too so they make a great lunchbox item. Just grab and go! They thaw nicely in the lunchbox.
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Double Choc Muffin Bars
- Total Time: 50
- Yield: 8 1x
Description
These can be frozen.
Ingredients
Scale
Gather these
- 200g self raising flour
- 100g sugar
- 2 eggs
- 100g milk
- 110g butter
- 125g choc chips
- 30g cocoa powder
- 1 tsp vanilla bean paste
- pinch of salt
Instructions
Then mix like this
- Preheat oven to 180C. Grease mini loaf trays or muffin trays.
- Add butter to the bowl. Melt 3 minutes / 70C / Speed 2.
- Place flour, sugar, eggs, milk, choc chips, cocoa powder, vanilla and a pinch of salt to the bowl. Speed 4 / 5 seconds to just combine.
- Pour mixture into each muffin hole until 3/4 full. Bake for 20-30 minutes or until cooked through.
- After 15 minutes, carefully remove bars from the tray and cool on a wire rack.
Or cook like this
- Preheat oven to 180C. Grease mini loaf trays or muffin trays.
- Add butter to a microwave safe bowl. Melt in the microwave for 30 seconds on medium heat.
- Place flour, sugar, eggs, milk, choc chips, cocoa powder, vanilla and a pinch of salt to a large bowl with the butter.
- Pour mixture into each muffin hole until 3/4 full. Bake for 20-30 minutes or until cooked through.
- After 15 minutes, carefully remove bars from the tray and cool on a wire rack.
These are delicious. Even better the next day.
Just made these for the kids for school this week – don’t think they will last long as they are soooo yummy and they are a new favourite to add to the rotation.
Thank you!