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Combine butter, honey and orange juice in a small saucepan, then stir over heat until melted. Remove from
heat and cool slightly. Combine the oats, sifted flours, sugar, apricots, pecans and choc bits in a large
bowl. Add the butter mixture and stir until all dry ingredients are moistened. Press mixture firmly into
a greased 19x29cm lamington pan. Bake at 180 C (350 degrees F) for about 30 minutes, or until top is lightly
browned. Cool in pan before cutting into bars.
Bars will keep for several days if stored in an airtight container in a cool place. Or they can be individually
wrapped in plastic wrap then placed into a freezer bag and frozen for up to 2 months. Defrost at room
temperature as required
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