CHOCOLATE ORANGE OAT BARS

CHOCOLATE ORANGE OAT BARS

These flapjack-style biscuits are very moreish. Try making them with a
couple of chopped apples and mixed spice instead of the chocolate, orange
and fruit.

finely grated rind of 2 oranges
250 g unsalted butter
250 g caster sugar
175 g golden syrup
425 g porridge oats
100 g sultanas
100 g ready-to-eat dried apricots, roughly chopped
2 Tbsp sunflower seeds
50 g plain chocolate chips
75 g plain chocolate

Preheat the oven to 180 :C / 350 :F / Gas 4. Lightly oil and base line a 20
x 30 cm shallow cake tin.
In a large pan, heat the orange rind, butter, sugar and golden syrup
together over a low heat, stirring occasionally, until the sugar has
dissolved. Remove from the heat and stir in the oats, sultanas, apricots and
sunflower seeds. Allow to cool slightly, then stir in the chocolate chips.
Spoon into the prepared tin. Level the surface and bake for 20 - 25 minutes
until golden. Mark into 14 bars, then leave to stand in the tin until almost
cold.
Melt the plain chocolate in a bowl set over a pan of simmering water. Turn
the oat bar out on to a wooden board and discard the lining paper. Break
into bars as marked. Spoon the melted chocolate into a greaseproof paper
piping bag, snip a tiny piece off the end and drizzle the chocolate randomly
over the oat bars. (Or just drizzle the chocolate from a teaspoon.) Store in
an airtight tin for up to one week.

Makes 14

448 kcal per serving
preparation / cooking : 10 / 35 minutes

course : baking
source : BBC Vegetarian Good Food

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Source:

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