Recipe

• Line an 8x8 inch square baking pan with parchment paper, leaving some overhang for easy removal.
• In a microwave-safe bowl, combine the dark chocolate chips and 2 tablespoons of coconut oil.
• Microwave in 30-second intervals, stirring after each interval, until the chocolate is completely melted and smooth.
• In a large bowl, mix the Bagrry’s Chocoberry Muesli, and chopped nuts (if using).
• Pour the melted dark chocolate over the muesli mixture and stir until all the ingredients are well coated.
• Transfer the chocolate-muesli mixture into the prepared pan.
• Use a spatula or the back of a spoon to press it down firmly and evenly.
• In a separate microwave-safe bowl, melt the white chocolate chips with the remaining 2 tablespoons of coconut oil in 30-second intervals, stirring after each interval, until smooth.
• Drizzle the melted white chocolate over the pressed muesli mixture in the pan.
• Refrigerate for at least 1 hour, or until the chocolate is set and firm.
• Once set, lift the muesli chocolate mixture out of the pan using the parchment paper overhang.
• Cut into bars of desired size.
• Serve immediately or store in an airtight container in the refrigerator for up to two weeks.