Chewy Apricot, Milk Chocolate & Pistachio Bumper Bars

• 총 시간: 33 minutes

재료

175g salted butter, diced

½ cup sweetened condensed milk

⅓ cup each brown sugar & golden syrup

1 ½ cups (200g) roughly chopped dried NZ apricots

½ cup roasted pistachios, roughly chopped

250g Whittaker’s creamy milk chocolate, roughly chopped

1 cup plain flour (fluff the flour up before you measure)

¾ cup cornflakes, blitzed into a fine powder (see tip)

¾ cup rolled oats

½ cup thread coconut

½ tsp table salt

방향

Preheat your oven to 180°C regular bake. Grease and line a 19 x 26 cm slice tin with baking paper and set aside. Don’t use ceramic or pyrex.

Add the butter, condensed milk, sugar and golden syrup to a medium pot and place over medium heat. Cook for 2-3 minutes, stirring often, until the butter has completely melted. Bring the mixture up to a bubble and simmer for about 1 minute (don’t stress if it starts to split). Remove it from the heat and set aside to cool for about 15 minutes - if you use it while it is still piping hot, it will melt the chocolate.

While that cools, add the flour, oats, cornflake powder, coconut and salt to a large mixing bowl and whisk together. Pour the butter mixture over the dry ingredients and mix everything together, until combined and no dry streaks of flour remain. Add the chopped dried apricots, chocolate and pistachios and mix together, until everything is evenly distributed. Tip the mixture into the prepared slice tin and press the mixture firmly into the tin with your fingertips, leveling out the surface with the back of a spoon.

Bake the slice for about 15 minutes, or until it is just starting to colour around the edges and the surface looks just cooked i.e. not still raw. You don’t want the top to be super golden, as this means the slice will be over-baked and not fudgy/chewy in texture (it will look a little under-baked, but this is right). Set the slice aside in the fridge to cool completely, before slicing into bars.

Tip* I used a nutribullet to blitz the cornflakes into a fine powder - you should end up with about 3 Tbsp