This recipe makes 12 small bars and is full of slow release energy
85g butter
90g brown sugar
3tbsp golden syrup
110g porridge oats
30g Rice Krispies
¼ tsp salt
30g dessicated coconut
30g each of chopped dried apricots, cranberries, raisins
40g chopped pecans (optional)
1. Preheat the oven to 170°C/325° F/Gas 3, and line a 20cm (8in) square tin with baking parchment, including the sides.
2. Heat the butter, sugar and golden syrup gently in a large pan. Stir occasionally, until butter and sugar have melted. Remove from heat and mix in remaining ingredients.
3.Spoon into the prepared tin and press into an even layer (use a potato masher).
4.Bake for 20-25 minutes until golden around the edges. Cool completely in the tin, then lift out and cut into 12 small bars.
