White chocolate and apricot rice crisp bars

Makes 10 balls

Preparation time less than 30 mins

Cooking time less than 10 mins

150g/5oz porridge oats
50g/1½oz puffed rice cereal
100g/3½oz dried apricots, chopped
60g/2oz pecan nuts chopped (optional)
100g/3½oz unsalted butter
125g/4oz golden syrup
85g/2½oz white chocolate, chopped
1. Combine the oats, puffed rice cereal, chopped apricots and nuts (if using) in a mixing bowl.
2. Put the butter and golden syrup in a small saucepan and heat gently. Add the white chocolate and stir until melted.
3. Stir the mixture into the dry ingredients until they are well coated. Press the mixture into a shallow 28x18cm/11x7in lined with baking paper and level the surface using a potato masher. Store in the fridge to set. Cut into bars and keep these in the fridge.

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