50gbutter(note by FFI: or you can try coconut oil)
1tbspgolden syrup(note by FFI: you can also try coconut nectar or date syrup for a low GI alternative)
Place chocolate, butter and syrup into a large microwavable dish and melt together in the microwave on a medium/high setting for about 1 minute or until the chocolate has almost melted.
Remove from microwave and stir together – this should melt any remaining chocolate.
Add the Nice and Nobbly Granola to the chocolate mixture.
Take a 20 x 31 cm approx. rectangular baking tin (about 3cm depth) and line with non-stick baking paper.
Put the chopped dates and apricots into the tin and spread them so that the tray is covered with a single layer of the fruit. Spoon over the chocolate mixture and spread evenly into all corners of the tray. Take another piece of non-stick baking paper and place over the mixture. Press down to squash the mixture into the tray.
Allow to cool covered in the fridge for about 1 hour until set. Remove and cut into around 15 squares.