150g Salted Butter
75g Dark Brown Sugar
225g Porridge Oats
75g Dried Apricots, chopped
50g Copperpot Real English Butter Fudge pieces, chopped
Step 1: Preheat the oven to 180°c and line a 20cm square tin with baking paper
Step 2: Melt the butter, sugar and syrup in a pan over a low heat. Once melted mix through the oats, dried apricots and fudge and press into the tin.
Step 3: Bake for 25 minutes and leave to cool before cutting into squares.