Ingredients
200g rice bubbles
100g chopped dried apricots
60g pecan nuts (optional)
100g butter
125g golden syrup
85g plain or white cooking chocolate broken into pieces
Method
Combine the rice bubbles and apricots in a mixing bowl.
Put the butter, golden syrup and chocolate in a small saucepan and heat gently until melted.
Stir the wet mixture into the dry ingredients until well coated.
Press the mix into a shallow slice tin (lined). Refrigerate to set.
Cut into desired bar size when firm.
