Serves: 10 Slices
Notes:
This is no cook, heat on hob, throw together, and chill in fridge for 4 hours.
You will need a shallow square 18cm (7") cake tin, pyrex or tray, bottom lined with a piece of greaseproof or baking paper.
Ingredients:
- 124g butter
- 75g Golden Syrup
- 150g bar deluxe chocolate (Menier or Green and Blacks 70% or similar)
- 175g whole rolled porridge oats
- 50g dessicated coconut
- 50g glace cherries, quartered.
- Melt together the butter, syrup and chocolate in a saucepan.
- Remove from heat and stir in the coconut, oats and cherries.
- Spoon the mixture into a base-lined (with greaseproof or baking paper) shallow 18cm tin or tray.
- Smooth surface and chill until firm, about 4 hours.
- Turn out and cut into 10 generous bars.
