150 gm dark chocolate with 70-75% cocoa solids, broken into small pieces
150 gm good-quality white chocolate, broken into small pieces
110 gm pecan nuts
110 gm ready-to-eat dried apricots
75 gm raisins
150 gm porridge oats
25 gm rice krispies (bubbles)
25 gm bran flakes, lightly crushed
1 teaspoon molasses syrup
150 ml condensed milk
Preheat the oven to 180ºC / 350ºF. Prepare a non-stick oblong baking tin, 15 X 25.5 cm / 6 X 10 inches, and 2.5 cm / 1 inch deep.
Toast the pecan nuts on a baking sheet on the top shelf of the oven for 7 minutes, using a timer, then chop them roughly.
Chop the apricots to the same size as the pecans.
In a large bowl mix together the apricots, pecans and raisins, oats, rice krispies and bran flakes.
In a small saucepan, heat the molasses syrup and condensed milk until they’re warm and thoroughly blended.
Pour the milk mixture into the bowl, mix it all well with a wooden spoon.
Tip the mixture into the baking tin, press it down evenly all over and bake in the centre of the oven for about 25 minutes, or until golden brown.
Leave it to get quite cold.
Meanwhile, melt the white and dark chocolate separately in heatproof bowls set over pans of barely simmering water, making sure the base of the bowls doesn’t touch the water.
When the cereal mixture has cooled, loosen the edges with a palette knife and turn it out, upside down, on to a board.
Using a tablespoon, put spoonfuls of the dark chocolate all over the top of the cereal cake, leaving space in between.
Then do the same with the white chocolate, but this time fill up the gaps.
Take a small palette knife and, using a zigzag motion, swirl the two chocolates together to give a marbled effect.
Lift the board and gently tap it down on to the work surface to create a smooth finish.
Chill in the fridge for about 1 hour.
Use a sharp knife to cut it into 16 bars.