Myslibar with digestive

Name: Myslibar with digestive
Yield: 20 pcs
Ingredients: 1 Rod vanilla; 10 tbsp Cocoa; 100 g Soft butter; 100 g Butter; 100 g Peeled chopped almonds; 100 g Dried apricots; 100 g Dried dates; 100 g Dried figs; 2 tbsp Milk; 2 Pasteurized eggs; 200 g Chocolate; 200 g Desiccated coconut; 380 g Icing sugar; 500 g Digestive biscuit (crushed)

Candy

Cook time: 0 min.
Servings: 20 pcs

Ingredients for Myslibar with digestive

1		Rod vanilla
10	tbsp	Cocoa
100	g	Soft butter
100	g	Butter
100	g	Peeled chopped almonds
100	g	Dried apricots
100	g	Dried dates
100	g	Dried figs
2	tbsp	Milk
2		Pasteurized eggs
200	g	Chocolate
200	g	Desiccated coconut
380	g	Icing sugar
500	g	Digestive biscuit (crushed)

Instructions for Myslibar with digestive

To prepare the Myslibar with digestive recipe, please follow these instructions:

The dried fruits cut into smaller pieces. Pour all the ingredients in a mixer, and when it is stirred well, the mass is poured into a baking pan lined with film, and the pressed evenly out. The form is put in the refrigerator and allow to cool for at least 2 hours, it can easily stand 24 hours in refrigerator.

Butter cream: pour all the ingredients in a bowl and beat together. The mass of the guards out on muesli plate, and the form to be laid on ice yet 1 hour.

Coating: melt Chocolate and butter over a water bath, and when it is melted, pour it onto the butter cream. The form is put in the refrigerator and is now ready for use when the chocolate has hardened.

Cut into bars on probe for cm.

Myslibar with digestive

Ingredients for Myslibar with digestive

Instructions for Myslibar with digestive

Recipe categories