Homemade Chocolate Bar with Granola Topping
All you need for these fabulous chocolate and granola bars is a cake mold (a cake tin or cookie cutter all work well – it depends on what shape you want), your favourite chocolate, a handful of granola and some raisins and nuts if you fancy it. It is a great activity for children and makes a sweet personalised present for chocolate lovers.
Prep Time
Prep Time
  1. You will need: good quality chocolate, handful of Lizi’s Belgian chocolate granola, some nuts and raisins or other dried fruit for toppings. Sprinkles or honeycomb chunks are nice additions if you are making this for or with children.
  2. This is less of a recipe and more of a suggestion as the amount of chocolate needed will depend on what size mould you are using. Your final chocolate bar should be about 1cm thick when it is made, so roughly estimate by eye how much you need.
  3. Break the chocolate (plain or milk work better – white less so) in to chunks and melt in the microwave (or in a heatproof bowl over a saucepan of simmering water) in short bursts on a medium heat. Stir between each blast.
  4. When molten, pour the chocolate carefully in to your mold. If you are using a cookie cutter, place it on a sheet of greaseproof paper on a baking sheet and carefully pour the chocolate in. Whilst still liquid, sprinkle over some Lizi’s Belgian chocolate granola along with nuts and raisins or other toppings if you are using. Sprinkling the toppings in patterns, stripes or initials looks pretty. Carefully put the mould in the fridge and allow to set. The shapes should pop out easily once hardened, although they may need a little encouragement by sliding a life around the side. They make lovely gifts if wrapped in cellophane and tied with ribbons.
Recipe Notes

Seasonal variations include: chocolate hearts for Valentine’s Day, chocolate trees or bells for Christmas or our personal favourite the Squegg – or squashed egg for a different Easter treat.


Buy the granola used in this recipe in our online shop