You will need an 8 inch square tin (or similar).
200g Dried chopped dates
100 ml Freshly boiled water
225g Unsalted butter
50g Creamed coconut
150 ml Clarks Original Maple Carob syrup
175 ml Rolled oats
125 ml Desiccated coconut
Soak the dates in the hot water for 10 mins. In a bowl mix the oats and coconut and set aside.
Put the butter, creamed coconut and maple syrup in a pan and place over a low heat and stir to melt the butter and coconut. Carefully drain any excess water from the dates and add these to the pan and stir for another 2 mins. Pour the buttery mixture over the oat mixture and stir to completely combine.
Pour into a greased and lined 8 inch square tin and bake for 25 mins until golden brown. Leave to cool in the tin, then turn out and cut into bars with a sharp knife.
Scatter with sliced pecans, chocolate and maple just before serving.
Store in an airtight container.
Recipe developed by Cathryn Dresser, Great British Bake Off 2012 quarter finalist, as part of the ‘Make the move to maple carob syrup’ campaign by Clarks Maple Syrup.
BY CAT DRESSER
Adapted from Swapping Sugar for Clarks Original Maple Carob Syrup