125 g butter
1/2 cup chopped dates
2 tbsp Chelsea Treacle
1 cup cornflakes
3/4 cup rolled oats
1/2 cup shredded coconut
1/2 cup self-raising flour, sifted
1/2 cup finely chopped dried apricots
1/3 cup Chelsea Soft Brown Sugar

Preheat oven to 180°C. Lightly grease an 18cm x 28cm slice pan. Line base and two long sides with baking paper, extending paper 2cm above edge of pan.
In a small saucepan, combine butter, dates and Chelsea Treacle. Bring to boil on high. Reduce heat to low and simmer for 1 minute.
In a large bowl, combine cornflakes, oats, coconut, flour, apricots and Chelsea Soft Brown Sugar. Pour butter mixture over cornflake mixture, blending until combined.
Press mixture firmly into prepared pan. Bake for 15-20 minutes, until golden.
Cool in pan. Cut into squares. Store in an airtight container.

Recipe in partnership with Woman's Day.