Ingredients

• 135g Oats
• 200g Dates (pitted)
• Hot Water (as required)
• 40g Pecans (roughly chopped)
• 40g Peanuts (roughly chopped)
• 60g Dark chocolate chips
• 60g Honey
• 65g Peanut butter

Method

• Preheat the oven to 180ºC and grease a 15cm (6 inch) square baking tin.
• Spread the oats out onto a baking sheet and place in the oven to bake for 10 minutes, or until light golden brown. Remove from the oven and allow to cool.
• In a small bowl, cover the pitted dates with hot water and soak for 5-10 minutes. Drain the dates and then finely chop to small pieces. Add the chopped dates, pecans, peanuts and two thirds of the chocolate chips into the stand mixer bowl.
• In a medium saucepan, gently heat the honey and peanut butter over a medium heat until melted. Once melted, pour into the mixer bowl. Fit the K beater and splash guard to the machine and mix on speed 4 for 1 minute until combined.
• Transfer the mixture to the tin and use the spatula to spread out evenly. Scatter the remaining chocolate chips and gently press them into the mixture. Refrigerate for 30 minutes to 1 hour before slicing into bars and serving.

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