Suitable for Vegetarians
Serves – 12 large or 24 small squares
Prep Time – 10 minutes
Cook Time – 20 minutes
1 ¼ cups plain flour
1 ¼ cups Red Tractor Australian Rolled Oats
½ cup brown sugar
¾ cup shredded coconut
⅓ cup dried cranberries
½ cup pepita & sunflower seed mix
150g butter, chopped
3 tbsp honey
½ tsp bi carb soda
2 tbsp boiling water
100g dark chocolate melts
For video instructions on how to make these delicious Oat, Cranberry & Dark Chocolate Bars, please see the Farm to Fork episode below:
Preheat oven to 180°C. Grease and line a 20cm x 20cm cake pan with baking paper, allowing some overhang at the ends to make it easy to lift out the slice.
Melt the butter and honey in a small saucepan over a medium heat. Take off the heat and set aside.
Combine the flour, oats, sugar, coconut, cranberries, pepita and sunflower seeds in a large bowl. Mix well and make a well in the centre.
Combine the bi carb soda and water together then stir through the hot butter mixture off the heat until it starts to foam. Pour the foamy melted butter mixture into the dry ingredients bowl and stir to combine.
Transfer the mixture to the prepared slice tin. Press the mixture evenly into the tin and bake for 20 minutes, or until golden. Allow to cool in the pan before removing using the baking paper overhang.
Melt the chocolate until smooth in a zip lock bag and drizzle over the top of the slice. Allow chocolate to set before slicing into squares and serving.
Recipe by Courtney Roulston