SNACK BARS
Ingredients
250ml (1 cup) rolled oats
250ml (1 cup) rice krispies
4 Weetabix, crushed
250ml (1 cup) desiccated coconut
60ml ( 4 Tablespoons) chopped dried apple rings
180ml (¾ cup) Huletts SunSweet Brown Sugar
125ml (½ cup) Huletts Golden Syrup
125ml (½ cup) peanut butter
125g brick margarine
Method
250ml (1 cup) rolled oats
250ml (1 cup) rice krispies
4 Weetabix, crushed
250ml (1 cup) desiccated coconut
60ml ( 4 Tablespoons) chopped dried apple rings
180ml (¾ cup) Huletts SunSweet Brown Sugar
125ml (½ cup) Huletts Golden Syrup
125ml (½ cup) peanut butter
125g brick margarine
Method
Combine the oats, rice krispies, Weetabix,
coconut and dried fruit in a large bowl.
Combine the remaining ingredients in
a saucepan and stir constantly over low heat until the butter and sugar has
dissolved. Increase the heat and bring to the boil. Reduce the heat and simmer
for 5 minutes or until the mixture thickens.
Stir the syrupy mixture in the dry
ingredients. Press evenly and firmly into a greased pan measuring 26cm x 20cm.
Refrigerate until set before cutting into bars. May be drizzled with chocolate
if desired.
Makes 30 bars. 