Salted caramel and Peanut Butter Muesli Rocher

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.