Line an 8 inch/20cm square loose
bottom tin with greaseproof baking paper.
Break up the rice cakes into a
large bowl and mix in the dried apricots and cranberries. Set aside.
Add the dark chocolate and butter
to a microwaveable bowl and heat in the microwave on a high heat setting for 1
min. Remove, stir and heat for a further 30 seconds. Stir again until smooth.
Mix in the golden syrup.
Pour this over the rice cakes and
stir until everything is evenly coated.
Add the mixture to your prepared
tin and press it down using the back of a large spoon or a spatula.
Pop the tin into the freezer for an
hour to set.
Once set, remove from the tin.
Break up the white chocolate into
a microwaveable bowl. Heat the chocolate on high for 1 minute, remove and stir.
Heat again for 20 seconds and stir, repeating this until the chocolate has
fully melted.
Drizzle the white chocolate over
the bars and sprinkle the demerara sugar over the top.
Once the white chocolate has set,
slice up the bars into 12 and enjoy.
