125g butter
1/2 cup Chelsea LoGiCane ™ Low GI Sugar
2 Tbsp Chelsea Honey Maple or Maple Flavoured Syrup
190g (2 1/4 cups) rolled oats
57g (2/3 cup) desiccated coconut
130g (1 cup) dried apricots, chopped
50g milk chocolate, chopped into chunks

Preheat oven to 180ºC conventional or 160ºC fan forced.
Grease and line the base of a 20cm x 22cm slice pan.
Melt butter, Chelsea LoGiCane™ Low GI sugar and syrup in a saucepan, bring gently to the boil, stirring until all sugar is dissolved and soft boil for at least 3 minutes.
Add melted butter mixture to oats, coconut and dried apricots. (Don’t add chocolate at this stage) and mix until well combined. Allow to cool for 5 minutes, then stir through chocolate.

Press firmly into pan with metal spoon. Bake for 25 minutes or until golden brown. Cool in tin.

Using a serrated knife cut into slices once cool, chill in refrigerator to set. Store in airtight container.

Makes: 12 bars