Shortcrust pastry: knead together butter and egg, add the remaining ingredients and knead together as well. Form a ball of dough and put to cool for about half an hour. Then roll out on a baking tray. Bake the shortcrust pastry at 150-180 °C in a fan oven. The dough must not become too dark, as the muesli bars have to go back into the oven again.
Topping: bring the cream to the boil with the butter and sugar, gradually add the remaining ingredients and bring to the boil again very briefly.
Place the short pastry on the baking tray and spread with jam.
Then spread the muesli topping on top and spread well.
Bake at 185 °C for 15 to 20 minutes (convection oven).
Note: Only after cooling, divide the entire baking sheet into 20 to 25 pieces and dip each bar briefly in liquid cooking chocolate on the sides.
Cool and only then bring to the table.
Our tip: If you like raisins, you can reduce the nutty ingredients by half and add raisins instead. The muesli bars taste the same with less sugar and without a chocolate edge.
Tip: Do you prefer milk chocolate or dark chocolate? Depending, use what tastes better to you.