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5 oz (150 g) dark chocolate (75% cocoa solids), broken into small pieces
5 oz (150 g) luxury Belgian white chocolate, broken into small pieces
1 x 100 g pack pecan nuts
4 oz (110 g) ready-to-eat dried apricots
5 oz (150 g) organic porridge oats
1 oz (25 g) Rice Krispies
1 oz (25 g) Bran Flakes, lightly crushed
3 oz (75 g) raisins
1 teaspoon molasses syrup
5fl oz (150 ml) whole condensed milk
You will also need a non-stick oblong baking tin, measuring 6 x 10 in (15 x 25.5 cm) and 1 inch (2.5 cm) deep.
Pre-heat the oven to gas mark 4, 350°F (180°C).
Begin by toasting the pecan nuts on a baking sheet on the top shelf of the oven for 7 minutes, using a timer, then chop them roughly.
Next chop the apricots to the same size as the pecans,
In a large bowl mix together the oats, Rice Krispies, Bran Flakes, apricots, pecans and raisins.
In a small saucepan, heat the molasses syrup and condensed milk until they're warm and thoroughly blended,
Pour the mixture into the bowl. Mix it all well with a wooden spoon,Simply 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 pots of barely simmering water, making sure the bowls don'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 plain chocolate all over the top of the cereal cake, leaving space in between.
Do the same with the white chocolate, but this time fill up the gaps.
Next 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.Now you need to chill it in the fridge for about 1 hour, then use a sharp knife to cut it into 16 bars.
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