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1
In a saucepan over low to medium heat, heat the maple syrup until the liquid is thinner than usual and flows easily.
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2
This takes 5-10 minutes depending on heat.
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3
Make sure you do not burn the syrup.
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4
Remove from heat when its ready.
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5
In a large bowl combine the coconut, sultanas, cranberries, nuts, Rice Krispies and oats.
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6
Stir together well so the nuts and berries are evenly spread throughout the bowl.
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7
While still warm, add the maple syrup to the mixture and mix well.
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8
The maple syrup mixture should coat the dry ingredients so the mixture starts to stick together.
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9
Place the mixture into a well greased 8 x 8 pan (I sprayed mine liberally with coconut oil).
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10
Spread the mixture evenly throughout the pan using the wooden spoon to pat the mixture into place.
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11
Ensure the top of the mixture is flat.
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12
Refrigerate the mixture for at least two hours.
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13
I would recommend overnight, or up to six hours to make sure the mixture is as hard as it can be.
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14
Melt the chocolate in a saucepan on very low heat.
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15
As it is dark chocolate it will still be thick.
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16
Pour the chocolate over the bars and spread it with a wooden spoon across the surface.
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17
It may seem like you are moving the bar mixture but do not worry.
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18
Just spread the chocolate liberally.
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19
It may take a while to spread the chocolate completely but do not give up.
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20
Refrigerate until the chocolate top is hard, at least one hour to be safe.
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21
I keep mine in the fridge, to make sure the bars dont fall apart.
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22
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.
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23
I wouldnt recommend it though.
