These muesli bars are jam packed with so much goodness, it’s ridiculous. It may help you look past the butter and peanut butter that goes into the middle!
1½ cups oats
1½ cups whole almonds
1 cup chopped nuts
½ cup sunflower seeds
¼ cup poppy seeds
1½ cups dessicated coconut
¾ cup chopped apricots
250g honey (3/4 cup)
¼ cup agave syrup or ½ cup brown sugar
150g peanut butter (1/2 cup)
1 tsp vanilla essence
1 cup long threaded coconut, toasted
180g white chocolate, melted
- Place all the ingredients into a food processor and pulse until the mixture is as chunky or as fine as you want it. You may need to do this in two batches.
- Place the processed ingredients into a large roasting dish and bake for about 12-15 minutes until lightly toasted. You will need to stir the mixture every three minutes.
- Remove from the oven and set aside to cool down.
- Place the butter, honey, peanut butter, essence and agave syrup into a pot. Stir over medium heat until all the ingredients have melted. Bring this mixture to the boil and continue stirring for 5 minutes until the mixture has thickened and turned a caramel colour. Don't forget to stir!
- Pour the hot mixture into the muesli mixture and stir until well combined.
- Press the mixture into a 9 x 13 inch tin, lined with baking paper. Make sure you have pressed all the mixture down firmly, it should be smooth and flat.
- Chill the bar in the refrigerator for 4 hours.
- Cover the bar with the melted chocolate and sprinkle toasted coconut on top. Let the chocolate set before you slice it.
If you haven't toasted coconut before, take your time as it is an easy product to burn. Once the coconut is toasted to your liking transfer it to another bowl, just by leaving it in a hot pan it will continue to get darker in colour.
This recipe is from 'The Cafe Baker