- 60 g sunflower spread, plus extra for greasing
- 80 g light brown soft sugar
- 160 g marshmallows
- 250 g dried apricots, quartered
- 220 g oats
Preheat the oven to 190°C, fan 170°C, gas 5. Line a 20cm square baking tin with baking parchment.
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.
Remove from the heat and add the oats. Mix well, then spoon into the tin. Smooth down firmly with an oiled spatula.
Bake for about 15-20 minutes, until golden brown. Remove from the oven, allow to cool, then cut into bars to serve.