Chocolate chips, Oreo, cookie dough, gooey brownie centre… These brownie bars check all the boxes for ultimate chocolate treat!

SERVES 12 // COOKING TIME 55 min

INGREDIENTS
250 g unsalted butter
1 cup brown sugar
2 eggs
1 tbsp vanilla essence
2½ cups flour
1 tsp bicarbonate of soda
½ tsp salt
1 cup chocolate chips
176 g pack Oreos
½ box brownie mix, prepared as per packet instructions

METHOD
1. Preheat oven to 180°C and line a deep 30 × 20 cm baking tin with baking paper.
2. Cream butter and sugar until light and fluffy. Add the eggs, followed by the vanilla, and mix lightly. Add the flour, bicarb and salt, and mix well. Fold in the chocolate chips.
3. Press dough into the baking tin. Bake for 25 minutes.
4. Arrange the Oreos on top of the baked base in a single layer. Spread the brownie batter on top.
5. Bake for 20 minutes, until the top looks slightly underbaked, but the edges are golden brown.
6. Allow the brownie to cool for a while, then turn out of the tin and cut into 12 bars.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

These cookies ‘n’ cream bars are just as delicious, but a little bit on the healthier side if you’re worried about a sugar overload!

The post Chocolate chip and Oreo brownie bars appeared first on MyKitchen.

This seriously underrated flavour gets a delicious healthy upgrade in our cookies ‘n’ cream bars! Pack them in your lunch bag or keep a batch at home.

MAKES 12 // COOKING TIME 20 min, plus overnight

INGREDIENTS
For the cookies layer
100 g dates, pitted
50 g dark chocolate, melted
½ cup unsalted cashews
½ cup unsalted pecans
¼ cup cocoa
¼ cup milk
1 tsp coconut oil
For the cream layer
1 cup rolled oats
1 cup desiccated coconut
½ cup coconut oil
2 tbsp milk or coconut milk
⅓ cup honey
1 tsp vanilla essence

METHOD
For the cookies layer
1. Line a loaf tin.
2. Place all the ingredients in a food processor. Blend on high for 3–5 minutes, scraping down the sides, until a smooth paste forms.
3. Transfer to the tin and press into an even layer.
For the cream layer
1. Rinse out the food processor, then blend the oats and coconut for 2–3 minutes, until a coarse powder forms. Add all of the remaining ingredients and blend on high for around 3–5 minutes, until a smooth paste forms.
2. Transfer to the tin and press into an even layer on top of the cookie layer. Cover with cling film and refrigerate overnight.
3. Cut the slab into 12 bars. Store in the fridge and enjoy your cookies ‘n’ cream bars as on-the-go snacks.

Recipe & styling: Luisa Hayes
Photography: Andreas Eiselen // HMimages.co.za

We have to admit, after trying these treats we’re sold on snack bars! We’ve even swapped out breakfast for these oat and quinoa bars.

The post Health-conscious cookies ’n’ cream bars appeared first on MyKitchen.

When it comes to snacks, we’re a big fan of quick and easy no-bake recipes! These chocolate, chia and peanut butter bars only take 10 minutes to prep.

MAKES 12 // COOKING TIME 10 min, plus overnight

INGREDIENTS
1½ cups rolled oats, toasted
¾ cup unsalted macadamias, chopped
¾ cup dried apricots, chopped
½ cup desiccated coconut
½ cup peanut butter
¼ cup chia seeds
¼ cup honey
50 g dark chocolate, melted

METHOD
1. Line a baking tray.
2. Mix all the ingredients until they form a thick, chunky paste.
3. Transfer to baking tray and press into a layer. Cover in cling film and refrigerate overnight.
4. Cut into 12 bars.

Recipe & styling: Luisa Hayes
Photography: Andreas Eiselen // HMimages.co.za

Loved this recipe? Our healthy quinoa bars with chia seeds and almond butter take a little more work, but are just as tasty and so worth it!

The post Chocolate, chia and peanut butter bars appeared first on MyKitchen.

Own a slow-cooker? Simply prep these healthy quinoa bars and leave to cook! Add in your own favourite ingredients for a snack to much on throughout the day.

MAKES 10–12 // COOKING TIME 4 hours 10 min

INGREDIENTS
2 tbsp almond butter
2 tbsp honey
1 cup milk
½ cup raisins
⅓ cup uncooked quinoa
⅓ cup almonds, toasted and chopped
⅓ cup dried apples, chopped
2 tbsp chia seeds
2 large eggs
½ tsp cinnamon
Pinch salt

METHOD
1. Grease the slow cooker and line the base with baking paper.
2. In a bowl, combine almond butter and honey. Microwave for 30 seconds to melt.
3. Whisk in remaining ingredients. Pour the mixture into the slow cooker. Cook on low heat until set, about 4 hours.
4. Remove the bowl from the slow cooker and allow to cool. Cut set mixture into bars.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

The post Healthy quinoa bars with chia seads and almond butter appeared first on MyKitchen.

When things get snacky, it’s time to whip up a batch of these blueberry, cinnamon, vanilla and yoghurt granola bars for a healthy treat!

MAKES 10 // COOKING TIME 30 min

INGREDIENTS
For the granola bars
2 cups plain muesli
½ cup raw oats
½ cup blueberries
¼ cup pumpkin seeds
¼ cup sunflower seeds
1 tsp ground cinnamon
90 ml raw honey
For the yoghurt drizzle
80 g white chocolate
½ cup plain yoghurt
½ tsp vanilla essence (or seeds from ½ vanilla pod)

METHOD
For the granola bars
1. Preheat oven to 160°C and line a baking tray with baking paper.
2. Place all of the granola bar ingredients into a mixing bowl and combine well.
3. Transfer the mixture to the baking tray. Press down on the granola mixture until it’s about ½ cm in thickness, making sure it’s evenly spread out.
4. Bake for 10–12 minutes, or until lightly golden.
5. Remove from the oven, and leave to cool and set.
For the yoghurt drizzle
1. Melt the white chocolate in the microwave or over a double boiler.
2. Add the yoghurt and vanilla essence and mix together to form a yoghurt ganache. Set aside.
3. Transfer the cooled granola mixture on to a cutting board and cut into 6 cm bars.
4. Drizzle with the vanilla yoghurt ganache, and serve.

Recipe & styling: Luisa Farelo
Photography: Kendall-Leigh Nash // HMimages.co.za

The post Blueberry, cinnamon, vanilla and yoghurt granola bars appeared first on MyKitchen.

One of the biggest problems when it comes to eating healthy is making sure your snacks are super healthy. These breakfast bars can be enjoyed throughout the day or first thing in the morning to keep you going until your next meal!

MAKES 12 // COOKING TIME 20 mins

INGREDIENTS
1¼ cups rolled oats, toasted
1 cup white quinoa, rinsed
½ cup pumpkin seeds, toasted
½ cup coconut flakes
½ cup dried cranberries
3 bananas, peeled and roughly chopped
¼ cup peanut butter
3 tbsp sunflower seeds
3 tbsp honey

METHOD
1. Preheat oven to 180°C and line a baking tray.
2. Combine the oats, quinoa, pumpkin seeds, coconut flakes and cranberries.
3. Place the bananas, peanut butter, sunflower seeds and honey in a food processor. Blend on high for 3–5 minutes, until a smooth, batter-like consistency is formed.
4. Use a spatula to combine the oats and banana mixtures. Cover with cling film and leave at room temperature for 5 minutes.
5. Transfer to the baking tray and press into an even layer. Bake for 20 minutes, until golden brown.
6. Allow to cool completely, then cut into about 12 bars or rounds.

The post Oats and quinoa breakfast bars appeared first on MyKitchen.