Ingredients

• 1/4 cup sesame seeds
• 1 cup toasted muesli
• 3 cups rice bubbles
• 1/2 cup coconut
• 1/4 cup sunflower seed kernels
• 125g butter or margarine
• 1/3 cup honey
• 1/3 cup peanut butter
• 1/2 cup raw sugar

Method

• Grease 19x29cm lamington tray.
• Toast sesame seeds on oven tray at 180C for 5 minutes then cool.
• Combine muesli, rice bubbles. coconut, sunflower and sesame seeds in bowl.
• Combine butter, honey, peanut butter and sugar in saucepan.
• stir constantly over heat without boiling until butter is melted and sugar is dissolved
• Bring to boil, reduce heat, simmer uncovered without stirring for 5 minutes, stir into dry ingredients.
• Press into prepared pan, refrigerate until set before cutting.

Variation: After mixing dry ingrediens with syrup mixture, let cook for a while, then mix in some choc bits or mini marshmallows (Mallow Bakes), then press into tin and set

Robyn Blank