Name: Fruit and Nut Chocolate Fingers recipe by Amrita Iyer at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 20
Ingredients: 250 gms unsalted Butter; 250 Gms Powdered Sugar; 175 gms golden syrup/honey/corn syrup; 150 gms dried apricots; 75 gms mixed nuts - almonds,cashews and walnuts; 50 gms sunflower seeds; 1/3 cup golden raisins; 3 tbsp dried cranberries (optional); 50 gms melon seeds (charmagaz); 175 gms milk chocolate - chopped coarsely; 50 gms white chocolate - chopped coarsely; 400 gms Oats - instant/steel cut/porridge; 2 tsp vanilla essence

ABOUT Fruit and Nut Chocolate Fingers RECIPE

This recipe was taken from Joanna Farrow's book - Chocolate which has by far been one of the best gifts received till date!Its an absolutely awesome combination of nutrition plus sweeter plus wholesome chocolate which results in the best tasting finger bars so far!Pack some bars into the kids' lunch boxes for quick energy,enjoy as a snack after a workout with a glass of milk or grab one when a mood swing is on the rise!I guarantee you - One bite and its heaven all the way!

Ingredients Serving: 20

250 gms unsalted Butter
250 Gms Powdered Sugar
175 gms golden syrup/honey/corn syrup
150 gms dried apricots
75 gms mixed nuts - almonds,cashews and walnuts
50 gms sunflower seeds
1/3 cup golden raisins
3 tbsp dried cranberries (optional)
50 gms melon seeds (charmagaz)
175 gms milk chocolate - chopped coarsely
50 gms white chocolate - chopped coarsely
400 gms Oats - instant/steel cut/porridge
2 tsp vanilla essence

Instructions

Prepare as in grease a baking tray/swiss roll pan with high sides as the liquid tends to drip while baking!Preheat oven to 180°C.
Put the butter in a saucepan and let it melt slowly.Add the sugar and syrup and let it come to a gentle boil.Take off and cool for 5 minutes.Add vanilla essence and mix well.
Take a large bowl and add the oats,nuts seeds and dry fruits in it.Add the prepared liquid and mix well till the syrup coats all ingredients.
Pack the mixture into the prepared and greased pan and level the top.Bake for 30 minutes till golden brown on top.
Take out from the oven and mark into fingers with a knife.Cool to room temperature and break off the fingers.Store in an airtight container.

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