Salted caramel and Peanut Butter Muesli Rocher

Serves 2-3

Preparation time 5 Minutes

Cooking time 10 Minutes


Dry Flavoured Muesli - 100 gms

Chocolate - 30 gms

Peanut Butter - 40 gms

Dry Fruits - 10 gms

Dried Tinned Berries (opt) - 10 gms

Sugar for caramel - 30 gms

Salted butter for caramel - 10 gms

A no bake breakfast cereal dessert with the goodness of fibre and fruits and indulgence of caramel and peanut butter.


1. Melt chocolate in a microwave and keep aside.

2. In a mixing bowl add dried berries, dry muesli and dry fruits.

3. Add the melted chocolate and peanut butter to the bowl and mix till combined and sticky.

4. In a non-stick pan add the castor sugar and let it be on low heat in order to melt it.

5. Once the sugar melts and starts to become golden, add the salted butter to it and combine.

6. Lightly butter a baking mound and pack the muesli mixture in the moulds, tightly.

7. Add a layer of salted caramel on top and place in the freezer.

8. Serve as a part of breakfast or school tiffin.

9. Can easily be stored in the fridge for about 2 weeks.

More recipes to try

Mushroom and Jalapeno Toastadas

Bite-sized Mexican classical dish with a smoky and spicy kick from the paprika and jalapeños. Read more..

Read more

Leave a comment

Please note, comments must be approved before they are published

← Back to Recipes