• Place all ingredients into slow cooker except nuts and cranberries
• Cook on Low for 90mins with lid off
• Stir every 15mins or so, using a metal or silicone spoon to stir (not wooden).
• Stir through nuts and cranberries when finished cooking
• Pour into a baking paper lined tray, 20cm x 20cm, and smooth over
• Refrigerate to set. I find overnight to be best but can be set from 4hrs
• When set, cut into squares working quickly and return to fridge to store
• Will keep in fridge for several weeks or frozen for several months

Notes

• This recipe is also in our new book READY SET SLOW