- 150g butter
- 55g dark brown soft sugar
- 397g can Carnation Condensed Milk
- 1 tbsp golden syrup
- 250g porridge oats
- 100g dried cranberries and cherries
- 250g ready-to-eat apricots, sliced
- 85g pumpkin seeds
- 85g sunflower seeds
Line a 18 x 28cm baking tin with baking parchment.
Preheat the oven to 180°C (160°C for fan ovens), Gas Mark 4.
Melt the butter and sugar in a large saucepan over a low heat. Add the condensed milk and golden syrup. Remove from the heat and stir in the oats, dried fruit and half of each of the seeds.
Press the mixture into the prepared tin and lightly press on the rest of the seeds, bake for 25-30 minutes until golden. Allow to cool and then cut into 12 bars. Keep in an airtight container.
Recipe courtesy of Carnation