Mango Apricot Crunch Slices |

Name: Mango Apricot Crunch Slices
Prep time: 2 h 15 min
Cook time: 45 min
Total time: 3 h
Ingredients: ½ cup – 125 g butter; 1/2 cup caster sugar; 1 Tbsp honey; 1 1/4 cups rolled oats; 3 Tbsp desiccated coconut; 1/2 cup cornflakes, slightly crushed; 1/4 cup flaked almonds; 1/2 tsp mixed spice; 1/2 cup – 75 g dried apricots, finely chopped; 1/2 cup – 75 g dried mango, finely chopped

Description

These Mango Apricot Crunch Slices are chewy in the middle, lightly crisp around the edges, and packed with little bites of dried mango and apricot. They’re simple enough for a weekday bake, but they’ve got that buttery, golden crunch that makes it very hard to stop at one.

Ingredients

Units Scale

1/2 cup - 125 g butter
1/2 cup caster sugar
1 Tbsp honey
1 1/4 cups rolled oats
3 Tbsp desiccated coconut
1/2 cup cornflakes, slightly crushed
1/4 cup flaked almonds
1/2 tsp mixed spice
1/2 cup - 75 g dried apricots, finely chopped
1/2 cup - 75 g dried mango, finely chopped

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 320⁰F (160⁰C).
Line a small Swiss roll pan, about 20 x 30 cm, with baking paper, leaving a little overhang so the finished slice is easier to lift out.
Add 125 g butter, 1/2 cup caster sugar and 1 Tbsp honey to a small saucepan. Heat gently over low to medium heat, stirring often, until the butter has melted and the sugar has mostly dissolved.
In a large bowl, combine 1 1/4 cups rolled oats, 3 Tbsp desiccated coconut, 1/2 cup slightly crushed cornflakes, 1/4 cup flaked almonds, 1/2 tsp mixed spice, 75 g finely chopped dried apricots and 75 g finely chopped dried mango.
Pour the warm butter mixture over the dry ingredients.
Stir really well so the oats, fruit and cornflakes are evenly coated. It should look moist and hold together when pressed.
Tip the mixture into the prepared pan and press it down firmly and evenly.
Use the back of a spoon or the bottom of a flat glass to compact the mixture, especially around the corners, so the slices don’t crumble later.
Bake at 320⁰F (160⁰C) for up to 45 minutes, or until the top is evenly golden and the edges are a little deeper in colour.
The centre may still feel slightly soft when it comes out, and that’s okay. It will firm up as it cools. Depending on your oven, start checking around the 30-minute mark.
Leave the slice to cool completely in the pan. Once cool, refrigerate for at least 1 hour, or until firm enough to cut cleanly.
Lift the chilled slice out using the baking paper and cut into 16 squares or bars. If you want neater edges, use a sharp knife and wipe it clean between cuts.

Notes

Prepared, tried, and tested by Preshana