Ingredients
- 7oz-200g unsalted butter
- 6 tablespoons maple syrup
- 0.7oz-20g dark muscovado sugar
- 4.5oz-130g light muscovado sugar
- 8.8oz-250g oats
- 3.5oz-100g pecan nuts (crushed)
- 1 tablespoon caramel syrup
Method
- Pre-heat oven with an over tray inside to 302f/150˚c regular oven or 266˚f /130˚c fan assisted oven. Grease a 20cm/8” square cake tin and set to one side
- In a large saucepan, place the butter, maple syrup, caramel syrup and both sugars and melt over a medium-low heat whilst continuously stirring until the sugar has dissolved and well combined
- Remove from the heat and add the pecan nuts and oats and stir using a wooden spoon until all the dry mix is evenly coated with the butter liquid. Pour the mix into the prepared tin and using the back of a metal spoon, flatten the mixture down evenly, making sure the whole tin is filled out up to the sides. Using a knife, score into 12 sections so it is easier to cut once ready
- Pop into the oven for 55 minutes. Remove and allow to cool in the tin completely. Gently cut into slices and lift from the tin onto a plate. Serve and enjoy
