Dark Chocolate and Apricot Breakfast Bars

Thanks to tasty.com

1 cup puffed rice
1/2 cup oats
1/2 cup pumpkin seeds
11/3 cup roasted almonds
1/2 cup dried apricots, chopped
1/3 cup corn syrup
1/2 cup honey
1 tsp vanilla extract

Add the rice, oats, seeds, nuts and apricots to a large bowl.
In a saucepan heat the corn syrup and honey to 260F or 126°C, carefully add the vanilla extract.
Pour into the bowl of ingredients and mix well to combine.
Pour onto a wax paper lined baking tray, and use a spatula to flatten. Be careful it may be hot.
Refrigerate to set.
Melt the chocolate bar and drizzle across the top. Return to the fridge then slice into 12 bars when set.
Wrap in wax paper and cling wrap and store in the fridge for up to a week.

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