Fruit & Nut Squares With Chocolate Drizzle

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 200 g porridge oats
• 25 g desiccated coconut
• 140 g butter
• 50 g muscovado sugar
• 5 tablespoons golden syrup
• 175 g mixed nuts (pistachio, unsalted cashews)
• 50 g dried cranberries
• 100 g dark chocolate

Recipe

• 1 heat oven to 180°c.
• 2 butter an 18 x 28 cm cake tin and line the base with baking paper.
• 3 mix together the oats and coconut.
• 4 melt the butter in a pan with the sugar and syrup.
• 5 give it an occasional stir until the sugar has dissolved and the butter melted.
• 6 take the pan off the heat and stir in the oat mix, nuts and dried fruit.
• 7 leave to cool.
• 8 cut or break two thirds of the chocolate into big chunks and break into the oat mix.
• 9 tip and spread the mixture into the tin.
• 10 bake for 25-30 minutes until pale golden.
• 11 mark into squares while still warm.
• 12 when completely cold, cut all the way through.
• 13 mel the rest of the chocolate and drizzle over.
• 14 will keep for up to a week in an airtight tin.