Chocolate snack bar

Chop the hazelnuts roughly and cut the apricots into pieces.

Roast the hazelnuts in a dry frying pan golden brown and let them cool on a plate.

Halve the dates and remove the kernel.

Puree the dates in the food processor with a few spoonfuls of lemon juice to form a firm and sticky mass.

Transfer the date paste into a bowl and mix in the hazelnuts, muesli and apricot pieces.

Form this mixture on a piece of baking paper to a rectangle of 36 cm long, 10 wide and 2 cm high.

Cut this rectangle into strips of 10 cm long and 3 cm wide and halve the strips.

If the bars are very humid, let them air dry for 3-4 hours.

Line a sheet with baking paper.

Bring a layer of water to a boil in a pan.

Break the chocolate into pieces above a metal bowl or saucepan.

Hang the bowl or saucepan over the layer of boiling water and let the chocolate melt with stirring until it becomes a smooth sauce.

Stick the long skewer through a bar and roll the bar through the melted chocolate.

Place the bar on the baking paper and pull out the skewer again.

Do the same with all the other bars.

Let the chocolate in the refrigerator firmly in 20-30 minutes.