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Print this Recipe    Choc Orange Oat

CHOCOLATE ORANGE OAT BARS

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 180C / 350F / 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

Variation: Try making them with a couple of chopped apples and
mixed spice instead of the chocolate, orange and fruit.

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