Fruit & Nut Squares With Chocolate Drizzle

• 200 g porridge oats
• 25 g desiccated coconut
• 140 g butter
• 50 g muscovado sugar
• 5 tablespoons golden syrup
• 175 g mixed nuts (pistachio, unsalted cashews)
• 50 g dried cranberries
• 100 g dark chocolate

1. Heat oven to 180C.
2. Butter an 18 x 28 cm cake tin and line the base with baking paper.
3. Mix together the oats and coconut.
4. Melt the butter in a pan with the sugar and syrup.
5. Give it an occasional stir until the sugar has dissolved and the butter melted.
6. Take the pan off the heat and stir in the oat mix, nuts and dried fruit.
7. Leave to cool.
8. Cut or break two thirds of the chocolate into big chunks and break into the oat mix.
9. Tip and spread the mixture into the tin.
10. Bake for 25-30 minutes until pale golden.
11. Mark into squares while still warm.
12. When completely cold, cut all the way through.
13. Mel the rest of the chocolate and drizzle over.
14. Will keep for up to a week in an airtight tin.

oats, coconut, butter, muscovado sugar, golden syrup, mixed nuts, cranberries, chocolate

Taken from www.food.com/recipe/fruit-nut-squares-with-chocolate-drizzle-159413 (may not work)