Ingredients :
- Flapjack:
- 50 grams Lurpak lighter
- 3 tbsp Soft brown sugar
- 75 ml Honey
- 2 tbsp Apple Sauce
- 400 grams Oats
- 30 grams Dried Apricots
- 25 grams Dried Cranberries
- Topping:
- 100 grams Milk Chocolate
Method :
- Preheat oven 150°C
- Put first four ingredients in pan, bring to boil, stir and take off the heat
- Add 3/4 the oats to the pan
- Cut up dried fruit small and mix together, distribute evenly within flapjack mix
- Add rest of oats slowly until they stop being coated
- Put in a lined 20cm square tin and flatten evenly
- Bake on top shelf for 20-25 minutes or until slightly brown edges
- Allow to cool in tin for 10 minutes, then melt chocolate and put it on top, and cut in to nine
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