These fruity, gooey flapjack bars make a great addition to a picnic or packed lunch. If you have a food processor attachment or a mini chopper use the pulse function to chop the dried apricots in two batches before you begin.
Ingredients
230g Unsalted Butter
100g Hazelnuts
1 Orange
400g Dried Apricots
40g Unsalted Butter
130g Light Brown Sugar
100g Runny Honey
½ teaspoon Sea Salt
¼ teaspoon Ground Cinnamon
350g Jumbo Oats
140g Natural Yogurt
½ teaspoon Vanilla Extract
350g Icing Sugar
Tools
Oven
Parchment paper
Chef Patissier XL
Square pan - 8"
Easywarm bowl
Serving plate
Method
Pre-heat oven - 190°C
Line a clean square pan with parchment paper then set aside
Attach Creaming beater
Add unsalted butter, light brown sugar, runny honey, sea salt and ground cinnamon to the EasyWarm Bowl
Mix until melted - 8 min, 9, Stir 1
Then add jumbo oats, hazelnuts and orange to the EasyWarm Bowl
Mix until combined - 30 sec, Speed Min
Transfer half of content of EasyWarm Bowl to square pan
Add dried apricots to the square pan
Spread and press down
Transfer the rest of content of EasyWarm Bowl to square pan
Spread and press down
Bake until golden brown - 25 min, 190°C
Let cool
Clean EasyWarm Bowl
Attach Creaming beater
Add unsalted butter to the EasyWarm Bowl
Mix until melted - 3 min, 9, Stir 1
Then add natural yogurt and vanilla extract to the EasyWarm Bowl
Mix - 20 sec, Speed 1
Then add icing sugar to the EasyWarm Bowl
Mix - 30 sec, Speed 1
Chill in fridge until thickened - approx 10 min
Turn out content of square pan onto serving plate
Drizzle with the yogurt topping or dip each flapjack into the mixture to fully coat the top