Preheat oven to 180°C and line a 9 x 9 inch square tin with parchment paper.
Take a medium pan and add the butter, sugar and honey. Put on a low-medium heat and stir together until the butter has melted and the sugar has dissolved.
Add the porridge oats, orange zest, raisins and the honey mixture to a large bowl and mix together.
Press down evenly into the lined tin and bake in the oven for 20 minutes until golden and crispy around the edges.
Once baked, remove from the oven and leave to cool in the tin. When cooled, melt the chocolate and pour over the top, then sprinkle over and press in the Crunchie pieces.
Leave to set, then cut into squares and pack up for your picnic.
Supported by
You will need
Unsalted butter 200g, diced
Demerara sugar 200g
Clear honey 200g
Porridge oats 400g
Orange zest 1
Raisins or chopped dates 100g
Milk chocolate 250g, chopped
Crunchie bars 4, chopped
Method
Preheat oven to 180°C and line a 9 x 9 inch square tin with parchment paper.
Take a medium pan and add the butter, sugar and honey. Put on a low-medium heat and stir together until the butter has melted and the sugar has dissolved.
Add the porridge oats, orange zest, raisins and the honey mixture to a large bowl and mix together.
Press down evenly into the lined tin and bake in the oven for 20 minutes until golden and crispy around the edges.
Once baked, remove from the oven and leave to cool in the tin. When cooled, melt the chocolate and pour over the top, then sprinkle over and press in the Crunchie pieces.
Leave to set, then cut into squares and pack up for your picnic.
Preheat oven to 180°C and line a 9 x 9 inch square tin with parchment paper.
Take a medium pan and add the butter, sugar and honey. Put on a low-medium heat and stir together until the butter has melted and the sugar has dissolved.
Add the porridge oats, orange zest, raisins and the honey mixture to a large bowl and mix together.
Press down evenly into the lined tin and bake in the oven for 20 minutes until golden and crispy around the edges.
Once baked, remove from the oven and leave to cool in the tin. When cooled, melt the chocolate and pour over the top, then sprinkle over and press in the Crunchie pieces.
Leave to set, then cut into squares and pack up for your picnic.
Get the latest news, recipes, interviews, competitions and more delivered direct to your inbox via the Food Magazine newsletter.
Cookie & Privacy policy
We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.