150g Light Brown Muscavardo
30ml Golden Syrup
75g Dried Apricot
In a small pan add butter, sugar and golden syrup.
Melt the butter sugar mixture over medium heat.
In a bowl add the oats, muesli and dried apricots
Stir in the melted butter sugar mixture and stir.
Pour the flapjack mixture into a lined oven proof dish and press down evenly.
Bake in the oven for 20-25mins or until golden brown at 180c.
Allow to cool and remove from the pan
Slice into small pieces