Snack Bars - apricot and white Chocolate

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


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. Snip the apricots into 4-5 pieces with scissors, or chop with a knife, then add to the mixture, with the raisins and the vanilla or almond 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. Leave to set.
These will keep well in an airtight tin for at least a week.

Hints 'n' Tips

Vary according to your taste - just use the oats and the butter / honey / sugar mixture as a base and follow the quantities listed for any nuts and fruits that you fancy adding. For example:
Dried cranberries are also good with white chocolate.
Peanuts and dark chocolate.
Replace the fruit with chopped up crystallised ginger - especially good with dark chocolate.
See my other recipe for the original dark chocolate and cherry version with cacao nibs.

These are also really good without the chocolate.

If any bars break up when you are cutting them, put the bits in a jar as they make great granola.


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