200g Coconut Cream Biscuits
10g Desiccated Coconut
50g Raw brown sugar
50g Dark chocolate
50g Milk Chocolate
50g Desiccated Coconut
50g Milled flaxseed
50g Dried dates
25g Dried cranberries
300g White chocolate
10g Desiccated coconut
1 box mini smarties
Place the coconut cream biscuits into a food processor
Add 10g of desiccated coconut to the crumbled biscuits and melt the 70g of butter
Mix the melted butter into the biscuit crumbs, press into a foil lines dish or baking tray.
In a small pan add the remaining butter, brown raw sugar, honey, milk chocolate and dark chocolate. Slowly heat on very low heat.
In a bowl, add the oats, desiccated Coconut, milled flaxseed, dried dates and dried cranberries and mix together.
Ensure the butter chocolate mixture has melted
Mix the butter chocolate mixture into the oats mixture until all combined.
Melt 300g of white chocolate in a glass bowl in the microwave for 30 secs until completely melted.
Press down on top of the coconut biscuit based and ensure pressed down well. Bake at 180c for 15-20 minutes and allow to cool for 10-15mins.
Sprinkle on some desiccated coconut over the base and pour over the white chocolate.
Spread the white chocolate over the baked oat bar ensuring its covering the bar completely.
Sprinkle some more desiccated coconut over the white chocolate and a box of mini smarties and place in the fridge over night to allow to set completely.
Slice up the bar using a sharp knife into small pieces.
Enjoy with a cuppa coffee or as an afternoon treat. I must warn you, they are a tad moorish!