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PdfTHE GLUE – 30 sec microwave then mix:
¼ cup honey (90g)
¼ cup natural peanut butter (60g) (not commercial spread like Bega, Skippy, Jif), sub cashew or hazelnut butter
MUESLI BARS:
1 ½ cups rolled oats* (120g)
½ cup almonds*, roughly chopped (60g)
¼ cup pepitas* (30g)
½ cup sultanas* (80g)
¾ tsp cinnamon powder
¼ tsp cooking / kosher salt
Bake oats, almonds and pepitas for 10 min in 160°C/325°F (140°C fan) oven. Pour into heatproof bowl with sultanas, cinnamon and salt. Pour over glue, stir until all oats coated (cutting motion helps, if gets too hard microwave bowl for 20 sec). Press into paper lined 20cm/8” square pan (no need to grease). Cool then scatter top with choc, cover with paper and press in. Fridge 1 hr until firm.
Cut into 10 bars, bake 25 min at 160°C/325°F (140°C fan) until quite golden. Cool completely on tray = crunchy! Store in fridge up to 3 weeks and it will STAY CRUNCHY!