1 1/2 Cups Rice Bubbles (puffed rice)
1/2 Cup Craisins
1/2 Cup Sultanas or Currants (I used Sultanas)
1/2 Cup Desiccated Coconut
1/4 Cup Sesame Seeds
1/4 Cup Sunflower Seeds or Linseeds (I used Sunflower)
150g Butter, diced
2/3 Cup Honey
1/3 Cup Caster Sugar (I used Regular because that is all I had)
Preheat oven to 180Â°C. If using fan-forced, 160Â°C.
Grease a lamington pan or one of similar sizing and line with greaseproof/baking paper.Â Grease the paper over the top to hold in place.
Mix the oats, rice bubbles, craisins, currants, coconut, sesame seeds and sunflower seeds in a large bowl.
Heat the butter, sugar and honey in a saucepan, melt the butter and stir to combine all ingredients, simmer until mixture becomes more syrupy and honeycomb colour.Â Take off the heat.
Stir liquid gradually into the dry ingredients and when well combined, spoon into pan/tin.Â Press down wellâ€¦ put into the oven for 20 minutes.
The mix should be golden brown on top when you take it out of the oven.Â Cool in the tray.
I recommend putting this bar in the fridge for a little while before you attempt to slice it up because it will just fall apart if you donâ€™t let it set first. Â Itâ€™s so yummy I have actually wondered if you could break it up into little clusters and use it as a breakfast cereal. Â My girls would love that!
I sourced this recipe atÂ http://www.kidspot.com.au/best-recipes/Cakes-&-Baking+20/Easy-school-lunch-muesli-bars-recipe+2815.htm