Gluten-Free Oat, Chocolate, Mixed Nut, Marshmellow & Cherry Bars

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February 15, 2016 by marksetchfield

Screen Shot 2016-02-13 at 19.54.03
Serves 12, prep time 20 minutes, refrigerating time 1 hour
2 bars of 70% cocoa plain chocolate
8 oz of gluten-free oats
1 tbsp of dried lemon rind
2 tbsp of whole almonds
2 tbsp of sunflower seeds
2 tbsp cashew nuts
2 tbsp of glace cherries
2 handfuls of mini gluten-free marshmallows
2 tbsp of golden syrup
2/3 tbsp of hot water

(Keep a few squares of chocolate to decorate)IMG_6295.JPG
In a small pan heat some water and place a glass bowl over the pan making sure the bowl doesn’t touch the water. Break the chocolate into the bowl keeping a few squares to decorate. Line a square dish with some cling film, making sure it overlaps the sides. Pour the oats into a large bowl and add the remainder of the dry ingredients. When the chocolate has melted stir; slowly add the syrup, keep stirring then add the hot water. The chocolate should now be a smooth texture, turn off the heat and pour the chocolate over the dried ingredients, using a spatula to get all the chocolate into the bowl. Gently mix all the ingredients, when all the oats are covered in chocolate transfer the mixture to the lined tray. Flatten down the mixture, use wet hands or a flat spatula. Chill in the fridge for an hour. Then heat the remainder of the chocolate squares for 30 seconds in the microwave, drop spoonfuls over the top, return to the refrigerator to set. Next with a sharp knife cut into equal slices and serve. Keep refrigerated in a sealed container.

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