Snack Bars - cherry and dark chocolate

Great tasting energy booster. Perfect for lunch boxes / slipping in your bag for work. Healthier than a flapjack!

1. 1

   Preheat the oven to 200 degrees C. Put the oats and coconut in a bowl. Roughly chop the nuts and add to the bowl. Mix everything together then tip onto a baking sheet and toast in the oven for 8 minutes. Give it a stir then toast for a further 8 minutes until the coconut is golden brown and the oats and nuts are just starting to turn golden.
   Remove from the oven and turn the oven off.
   Line a 20 cm square tin with baking paper with overhang over two opposite sides.
   Put the butter, honey and brown sugar in a large saucepan over a medium heat. Once everything has melted together, tip in half the toasted oats and nuts. Mix well together, then add the other half and mix again. Stir in the fruit and cacao nibs (if using chopped chocolate instead, leave it to cool a bit more before adding it so that it doesn't melt), and the extract if using.
   Tip the mixture into the prepared tin, press down well and chill in the fridge for 2 hours.
   When the block is solid, turn it out onto a chopping board and cut into 12 bars.
   Melt the chocolate and drizzle over the top. A good way to do this is to flick a teaspoon of melted chocolate back and forth. If you want neat lines, you could pipe. Leave to set.
   These will keep well in an airtight tin for at least a week.