High Fibre Granola Bars Recipe

Crumble Base: 

• SwissBake® High Fibre Brown Bread Mix – 240g 
• Sugar (granulated) – 240g 
• Unsalted Butter (cold and cubed) – 120g 

Granola Bar: 

• SwissBake® Florentine Mix (Powder) – 1000g 
• SwissBake® Rustic Decor – 1900g 
• Baked High-Fibre Crumble Base – 500g 

High-Fibre Crumble Base (Target Yield: 500 g): In a mixing bowl, combine the High Fibre Brown Bread Mix, sugar, and cold cubed butter. Mix by hand or use a stand mixer with paddle attachment on low speed until the mixture resembles coarse, moist breadcrumbs. Spread the full 600 g of crumble mixture onto a parchment-lined baking tray. Bake at 180°C (350°F) for 20–25 minutes until lightly golden. Cool completely and weigh exactly 500g of the baked crumble for use in the next stage. 

Granola Bar Base & Initial Bake: In a large industrial mixing vessel, combine the Florentine Mix, Rustic Decor, and 500 g of cooled crumble. Mix thoroughly to evenly distribute the powder and decorations. Sheet the mixture onto a parchment-lined full sheet pan and gently press to compact. Bake at 180°C (350°F) for 20–25 minutes until the Florentine base is fully melted and binding the mix. There should be no visible dry patches. 

Shaping, Final Bake & Cooling: Remove from oven and immediately score into bars using a sharp, wet knife or bench scraper. Return to the oven for an additional 5–10 minutes until lightly golden and aromatic. Remove and allow to cool completely in the tray until fully set. Lift using parchment and break into bars along the scored lines.