Makes 10
Ingredients
- unsalted butter, 150g/5oz/0.66 cup
- light muscovado sugar, 150g/5oz/0.66 cup
- maple syrup, 30ml/2 tbsp
- rolled oats, 200g/7oz/2 cups
- pecan nuts, 50g/2oz/0.5 cup, chopped
- ready-to-eat dried apricots, 50g/2oz/0.25 cup
How to:
- Preheat the oven 160˚C/325˚F/Gas 3. Lightly grease and line a baking tin.
- Put the butter, sugar and maple syrup in a large, heavy pan and heat gently, stirring occasionally until the butter has melted.
- Remove the pan from the oven and stir in the oats, nuts and apricots until well combined.
- Spread the mixture evenly in the prepared tin and, using a knife, score the mixture into ten bars. Bake for about 25-30 minutes, or until golden.
- Remove the pan from the oven and cut through the scored lines with the knife.
- Leave to cool, then turn out on to a board and cut into pieces along the scored lines. To transport, wrap in foil or clear film.