Made them a few times now this time around I put a layer of caramel in between the base and topping. The caramel could have been cooked longer, but I wasn't sure how that would go in the oven with the extra cooking time. Still tastes good.sweet_P wrote:These bars are the ones I made for the Taupo Day-Nighter and also the Moonride last year - full of butter but damn yummy (Tryfan called them the "race cakes" ) - they're actually called "Pack-A-Snack Bars" (an Alison Holst recipe).
Making a half lot of this recipe will fit perfectly into a standard brownie tin (like the kind you can buy in a supermarket) - in fact I'd recommend halving it at least the first time you make it as it makes heaps!! (But below is the full recipe...)
1C wholemeal flour
1C fine rolled oats
200g chilled butter
1C brown sugar
Chuck all this in a food processor (or if you have to, rub the butter into the flour & oats, then stir in the sugar). Press into a paper lined brownie tin (or two...).
4 large eggs
1/2C brown sugar
1C chopped dates
1C chopped dried apricots (NZ ones best!)
1C chocolate melts (I chopped up Cadbury Old Gold 70% chocolate for this)
1C dessicated coconut
Beat together eggs, sugar & vanilla until whites & yolks evenly mixed. Add everything else in, mixing with a spatula. Spread over uncooked base and press down fairly evenly.
Bake for 45minutes at 180degC - keep an eye on it as it can brown quickly & burnt nuts taste like crap, so you might need to cover it with a teflon baking tray or folder baking paper to keep it in check. (I cooked it using fan bake at 170deg for about 35min....) Cool in tin, preferably overnight.
Can keep in fridge for up to a week or freeze for up to 6 weeks. They're yummy and chewy right out of the freezer!