These bars are crunchy on the outside with a little chew on the inside. They are rich, fruity with hints of butterscotch. The maple syrup and pecan nuts are age- old friends, while the cranberries bring a fruity tart hit which keeps the sweetness in check. It’s tricky to think of a time of day when they wouldn’t work well. They are ideal with mid-morning coffee, or as a sweet finish to lunch and great with a cup of tea in the afternoon. They also make a great, super easy pud, if you break them up into small pieces and serve them over the top of vanilla ice cream.
The recipe uses a straightforward flapjack method. Melt the butter, sugar and maple syrup gently in a pan and then stir in the dry ingredients before packing in a tray and baking in the oven for 30 minutes. I’ve added rice crispies to give that little chew inside and make them lighter than the usual flapjack.
I have bought maple flavoured syrup in the past and was seriously disappointed. I now always buy proper maple syrup. These bars will last for a week in an air tight container.
100 g / 3 ½ oz maple syrup
100 g / 3 ½ oz butter
100 g / 3 ½ oz brown sugar
100 g / 3 ½ oz oats
50 g / 2 oz rice crispies
100 g / 3 ½ oz muesli
100 g / 3 ½ oz pecan nuts
100 g / 3 ½ oz cranberries
20 cm x 20 cm / 8 ” x 8 ” tin
Makes 10 bars
Total carbohydrate per bar – 42g
1. Preheat the oven to 180°C / 160°C fan / 350°F / Gas mark 4.
2. Line the tin with greaseproof paper.
3. Mix the oats, rice crispies, muesli, pecans and cranberries in a bowl.
4. Place the maple syrup, 100 g of butter and brown sugar in a saucepan and melt over a gentle heat.
5. When the sugar has completely dissolved- check the back of your spoon to ensure you can’t see any crystals left – remove from the heat.
6. Add in the dry ingredients and mix well.
7. Spoon the mixture into the tin and press down well with the back of a spoon.
8. Bake in the oven for 25 – 30 minutes until lightly brown.
9. Leave to cool for 30 minutes in the tin before cutting into ten bars.
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