© J Sainsbury plc 2020
Fruity nut bars
This delicious recipe for snack bars makes a great treat
-
Ready in 1 hour 15 minutes
-
Cooking time 20 minutes plus 40 minutes cooling
-
Prep time 15 minutes
-
Makes 24
Ingredients
- 175 g unsalted butter
- 75 g honey
- 50 g apricot conserve
- 100 g demerara sugar
- 250 g jumbo porridge oats
- 75 g pecan nut halves
- 75 g dried apricots, finely chopped
- 75 g dried Medjool dates, stoned and chopped
- 25 g dried cranberries
- 75 g sultanas
- 75 g dried figs, chopped
- 30 g pumpkin seeds
- 25 g sunflower seeds
- 25 g pistachios
- 25 g hemp seeds
- 50 g walnuts, crushed
- 25 g shaved coconut
Method
-
1
Preheat the oven to 190°C, fan 170°C, gas 5 and line a 23cm square cake tin with baking parchment.
-
2
In a large saucepan, melt the butter and add the honey, apricot conserve and demerara sugar. Stir gently for about a minute, until the sugar dissolves. Bring to the boil for a couple of minutes, stirring all the time, then remove from the heat and add the remaining ingredients.
-
3
Stir well, and pour the mixture into the prepared cake tin. Spread evenly and bake until golden brown, which should take about 20 minutes.
-
4
Leave to cool for about 10 minutes, then mark into bars and remove from the tin to cool fully. They keep for 10 days.
