Rugged rocks

Sprinkle the muesli bit by bit on the chopping board and roll over it with a rolling pin to make the large chunks small. Break the chocolate over the break lines into pieces and cut them into two again. Put the chocolate chunks separately in a small bowl.

Cut the butter into pieces and put them in a saucepan. Add the peanut butter and put the pan on the smallest burner of the stove. Turn the heat very low and continue to stir with a ladle, otherwise the mixture will burn. When all the butter has melted, stir the crispy muesli through the peanut butter and turn off the heat.

Spoon the chocolate chunks through the peanut muesli and let the chocolate melt. Stir well with the ladle through the mixture.

Cover the tray with baking paper. Spoon 20 tablespoons of the muesli mixture with two tablespoons and put them on the tray. Allow the rocks to cool for another 15 minutes on the counter. Then put them in the refrigerator to completely stiffen up. That takes about two hours. Keep the rocks until you hand out in a drum.