Apricot & white choc Flapjacks
These are soft chewy and delicious. They hold together well yet melt in the mouth. The apricots and white chocolate make the perfect pairing, you will love these
COOK & PREP: 45 min
Ingredients
130g old fashioned rolled oats
75g cashew nuts, roughly chopped
4 tbsp honey
2 tbsp unsalted butter
2 tbsp brown sugar
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
100g white chocolate chips
150g dried apricot pieces
Method
Preheat the oven to 180°c. Line a 9-inch square baking dish with parchment or foil and lightly spray with cooking spray.
Place the oats and nuts on a rimmed baking sheet and bake for 8-10 minutes until lightly toasted.
While the oats are toasting, add the honey, butter, and brown sugar to a small saucepan. Cook over medium heat until the butter melts and the sugar dissolves, stirring constantly. Let the mixture bubble, while stirring, for 1 minute and then remove from the heat.
Place the nuts and oats in a large bowl.
Stir in the vanilla and salt to the butter mixture. Pour this mixture over the oat and nut mixture and stir to combine. Add the apricot pieces and stir to combine. Make sure all of the oats are well coated.
Wait about 15 minutes before adding the white chocolate so the mixture is cooler. This will stop the chocolate just melting and disappearing. Stir well to combine
Place all of the oat mixture in the prepared pan. Use a rubber spatula or the bottom of a greased flat bottomed cup to press the mixture into the pan. Press it in very firmly, this is what makes the bars stick together.
Bake in the oven for 20 minutes
Remove from the oven and leave to cool. Cut into desired shape/sizes and serve.
Store in an air-tight container in the fridge for up to 10 days.