1 cup Chelsea Raw Sugar or Chelsea Organic Raw Sugar
2 Tbsp Chelsea Golden Syrup
1 cup flour
1 tsp baking powder
1 cup desiccated coconut
1 cup mixed dried fruit, e.g. raisins, currants, dried cranberries etc
5 whole-wheat breakfast cereal biscuits, crushed (e.g. Weetbix or similar)
Preheat oven to 180°C bake (160°C fan-forced). Grease and line a rectangular slice tin approximately 20cm x 30cm with baking paper.
In a large saucepan, melt butter, Chelsea Raw Sugar and Chelsea Golden Syrup over a medium heat. Remove from heat and add the rest of the ingredients. Mix until combined and then tip mixture into the prepared tin. Spread mixture out evenly and press down lightly.
Bake for 20 minutes. Leave to cool in tin for 5 minutes then remove and place on a chopping board. Cut into bars while still warm.
There you have it a Munchie Muesli Bar!