Prep Time:  25 minutes, plus cooling        |        Cook Time:  20 minutes        |        Makes:  16 servings

Ingredients

• 75g Pure Valley butter
• 75g golden syrup
  
• 75g White Mill caster sugar
• 75g White Mill plain flour
  
• 75g Forresters roasted & salted pistachios, chopped
• 100g slivered or flaked almonds
  
• 75g dried cranberries
• Zest of 1 orange
  
• 100g Moser Roth organic 71% dark chocolate, roughly chopped

Method

1. Preheat oven to 180°C. Line a 20cm x 30cm flat baking tray with baking paper. Place the butter, golden syrup and sugar into a small saucepan set over a medium heat. Stir to combine and cook for 5 minutes or until gently foaming.
2. Pour into a mixing bowl with the nuts, cranberries and orange zest. Add a good pinch of salt and stir well to evenly combine.
3. Spread the mixture evenly on the lined baking tray. If the mixture is very firm, you can pat it down using wet hands. Bake for 15 minutes or until set and nicely coloured. Set aside to cool.
4. Place the chocolate into a heatproof bowl set over a pan of barely simmering water. Stir until melted and smooth then take off the heat.
5. Pour the chocolate on top of the cooled base, smoothing it out with a spoon or spatula to create an even layer. Leave for 15 minutes to allow the chocolate to cool and firm up a little. Use a fork or clean, wide-toothed comb to create squiggles along the length of the chocolate. Refrigerate or set aside until the chocolate completely sets. Cut into pieces and serve.

Optional  

You can experiment with different combinations of nuts, fruits and even seeds for the base. Try macadamias, sultanas or pumpkin seeds.