Do you remember that iced bread house I made back in December? It was a festive edible structure designed to make life easier for the seasonally-harassed baker - toast some sliced bread, pin it together with spaghetti in the shape of an alpine cabin and ice it. Simple, cheap and satisfyingly sided stepped any extra gingerbread making. However it did yield quite a few toast off cuts which I stashed in my freezer with an idea that I would use them up with this recipe. I hadn’t meant there to be such a gap between the two bakes but all that meant was I had extra time to collect extra crusts and stale bits of bread. So, happily, I can now offer you two sizes of Breadcrumb Trail Bars: a dainty 6 square version to use up three or four crusts or a brownie tin version to use up 6 months of hoarded bread scraps!
INGREDIENTS:
For 12 x 15cm tray or 1 kg loaf tin
45g Butter
90g peanut butter
75g golden syrup / honey / maple syrup
120g stale crust breadcrumbs - brown, white, seeded etc, it all works
45g dried fruit
30g nuts
30g seeds
30g chocolate for decoration
For a brownie tin 22 x 27cm
100g Butter
200g peanut butter
170g golden syrup / honey / maple syrup
270g stale crust breadcrumbs - brown, white, seeded etc, it all works
100g dried fruit
65g nuts
65g seeds
50g chocolate for decoration
HOW TO:
• Weigh into bowl if microwaving, or a pan if not, the butter, peanut butter and syrup or honey and gently melt and mix until evenly combined.
• Roughly tear the stale bread into a food processor pour the wet ingredients over and if you’re using whole nuts add them now.
• Blitz until the the bread has broken down to fine crumbs and the butters and syrup are evenly mixed through.
• Add the dried fruit, seeds and nuts (if using ready-chopped) and give 1 to 2 brief pulses in the processor just to mix them in.
• Really, really press the mix into a lined tin with the back of a spoon and even your knuckles, it need to be firmly compressed into a solid slab. It might seem like there is too much mix but when it is firmly pressed down will look more appropriate for the container.
• Melt the chocolate and wobble it over the top then chill for at least 1 hour, 2 hours is best, and then cut, eat and fight food waste!
Tat x
Great idea!