Sticky Apricot & Chocolate Muesli Bars

clock 20 minutes + 20 minutes bowl Serves 24
Back To School Slice Apricot Chocolate Lunchbox
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Ingredients

  • 100g butter
  • 2 Tbsp golden syrup
  • 1/2 cup brown sugar
  • 1 tsp vanilla extract
  • 2 cups rolled oats
  • 1 1/2 cups fine desiccated coconut
  • 1/2 cup dried apricots, chopped
  • 1/2 cup sultanas, chopped
  • 1/2 cup chocolate drops or chips, plus a handful for sprinkling on top
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Method

  • 1. Thoroughly grease a swiss roll pan approximately 33cm x 23cm. Preheat the oven to 160°C.

  • 2. In a medium saucepan, melt the butter and golden syrup, then stir in the brown sugar and vanilla. When the sugar is dissolved remove from the heat.

  • 3. Stir in the oats, coconut, chopped apricots and sultanas and lastly the ½ cup of chocolate chips. Mix well then turn the mixture into the prepared pan.

  • 4. Use wet hands to press the mixture into place then roll firmly with a clean can from your pantry to compact the mixture and neaten the edges (a can will fit in the pan – a rolling pin won’t).

  • 5. Sprinkle the remaining chocolate chips on top and bake in the oven for 20 minutes. Cool before slicing into bars.

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