Ingredients

  • 60g sunflower spread, plus extra for greasing
  • 80g light brown soft sugar
  • 160g marshmallows
  • 250g dried apricots, quartered
  • 220g oats

Method

  1. 1

    Preheat the oven to 190°C/gas mark 5. Line a 20cm square baking tin with baking parchment.

  2. 2

    Gently heat the sunflower spread, sugar and marshmallows together in a saucepan, stirring until combined. Add the apricots, then bring to the boil and stir over a medium heat for 5 minutes.

  3. 3

    Remove from the heat and add the oats. Mix well, then spoon into the tin. Smooth down firmly with an oiled spatula.

  4. 4

    Bake for 15-20 minutes, until golden brown. Remove from the oven, allow to cool, then cut into bars to serve.

Nutritional Details

Each serving provides
  • Energy 846kj 202kcal 10%
  • Fat 3.9g 6%
  • Saturates 0.8g 4%
  • Sugars 23.0g 26%
  • Salt 0.07g 1%

% of the Reference Intakes

Typical values per 100g: Energy 1880kj/449kcal

Each serving provides

36.3g carbohydrate 3.3g fibre 3.6g protein

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