Crunchie Bars with Almonds and Cranberries
Makes 24125g butter
3 T (45ml) honey or golden syrup
2 T (30ml) milk
1 x 530g packet of Ina Paarman's Honey Crunchies with Cinnamon
¼ cup (60ml) dried cranberries or raisins
½ cup (50g) slivered almonds
Adjust the oven rack to middle position.
Preheat oven to 140°.
Line a swissroll pan 23cm x 33cm with baking paper.
Place the butter, honey and milk in a microproof mixing bowl and microwave on high for 1 minute until melted.
Add the contents of pack, the coconut (enclosed), cranberries and slivered almonds to the melted butter mixture and stir with a spatula until all the dry ingredients are well coated.
Wrapping up the bars in wax or greaseproof paper.
Flatten the mixture into the prepared swissroll pan, the final levelling can be done with a rolling pin.
Bake for 25-30 minutes. Remove from the oven and cut into bars ± 3½ cm wide and 7cm long. Cool in the pan.
Lift out gently. For lunchboxes, wrap crunchies in greaseproof or wax paper, fold over the ends and store in an airtight container. Can also be frozen.
