Oat, Cranberry & Dark Chocolate Bars
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Oat, Cranberry & Dark Chocolate Bars
Recipe By Courtney Roulston
Ingredients
1 ¼ cups plain flour
1 ¼ cups Red Tractor rolled oats
½ cup brown sugar
¾ cup shredded coconut
1/3 cup dried cranberries
½ cup pepita & sunflower seed mix
150 g butter, chopped
3 tbs honey
½ teaspoon bi-carb soda
2 tbs boiling water
100 g dark chocolate melts
Method
Pre heat oven to 180 degrees (°C).
Grease and line a 20cm x 20cm cake pan with baking paper, allowing some overhang at the ends to make it easy to lift out the slice.
Melt the butter and honey in a small saucepan over a medium heat. Take off the heat and set aside.
Combine the flour, oats, sugar, coconut, cranberries, pepitas and sunflower seeds in a large bowl. Mix well and make a well in the centre.
Combine the bi-carb soda and water together then stir through the hot butter mixture off the heat until it starts to foam. Pour the foamy melted butter mixture into the dry ingredients bowl and stir to combine.
Transfer the mixture to the prepared slice tin. Press the mixture evenly into the tin and bake for 20 minutes, or until golden. Allow to cool in the pan before removing via the baking paper overhang.
Melt the chocolate until smooth in a zip lock bag and drizzle over the top of the slice. Allow chocolate to set before slicing into squares and serving.
