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.
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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.
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