INGREDIENTS

1 teaspoon sunflower oil to grease the baking tin
300g granola
100g almonds or cashews, chopped into small chunks
6 tablespoons honey
4 tablespoons Kerry butter
1 teaspoon vanilla extract
100g dried fruit (sultanas, apricots or cranberries), roughly chopped

For the topping:
100g 60-70% chocolate
50g fudge, shaved thinly or cut into fine chunks
2 tablespoons cream

INSTRUCTIONS
1. Preheat the oven to 180C/350F/ Gas 4. Oil or line a square baking dish (it needs to be about 8 inches/22cm square). Set aside.

2. Spread the granola and almonds or cashews out on a large baking sheet in a single layer. Bake for 12-13 minutes, or until golden, stirring halfway through. Leave aside to cool. Leave the oven on.

3. Place the honey and butter in a non-stick pan and melt over a low heat. Remove from the heat and add the vanilla extract.

4. Gently mix the toasted nuts and granola and the dried fruit with the honey and butter mixture until you have a homogenous mixture. Press into the oiled baking dish and even out the top with a spoon. Bake for 15-17 minutes until golden. Wait ten minutes, then turn it out gently onto a board and cut into squares or oblongs.

5. While the granola bars cool, make the chocolate and fudge topping. Melt the chocolate, fudge and cream in a bowl over a pan of hot water, making sure the bowl does not touch the water. Immediately spread the chocolate mixture over the granola bars with a knife.

WHERE TO SOURCE KERRY INGREDIENTS FOR THIS RECIPE
O’Donnell’s Bakery, Killorglin make fantastic granola.

Use chocolate from Lorge Chocolatier or from Skelligs Chocolate; Dovinia Chocolate  or Oileán Artisan Chocolate.

Use Fab Fudge for the fudge topping or add chopped slivers of Killarney toffee to the melted chocolate.