Apricot scroggin slice
This delicious slice is a high energy treat and is great as a sports snack. Pack it in your kids lunchbox or bring along with you for a boost on the go.
- Preheat oven to 160C.
- Place the oil, golden syrup and peanut butter (we used crunchy peanut butter) into a saucepan and heat gently until the peanut butter has softened.
- Transfer to a mixing bowl and add rolled oats, dried apricots, almonds, sunflower seeds and chocolate. Mix to combine.
- Scatter half of the sesame seeds across the base of a 20cm-square lined pan. Press the mixture on top and sprinkle with remaining seeds.
- Bake for 25 minutes.