Florentins recipe

Ingredients 400g rolled porridge oats 100g light muscovado sugar 125ml golden syrup 75g butter, cubed 100g milk chocolate, roughly chopped

Melt together the sugar, butter and golden syrup in a saucepan over a medium heat, stirring occasionally. Place the oats in a large mixing bowl and add the melted ingredients to them. Stir the wet ingredients into the oats, working quickly to combine as thoroughly as possible. Pour into a 20cm square tin and level with the back of a spoon. Leave to set until cool. Turn out onto a chopping board once cool and cut into rectangles. Place the chocolate in a heatproof bowl. Sit over a saucepan of gently simmering water and stir occasionally until the chocolate has melted. Pour the chocolate on top of the rectangles of oat bars and serve immediately.

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