Muesli Bars are the perfect snack when you’re feeling peckish and an ideal treat to put in the kids lunchboxes. And I do love making my own because at least I know what goes into them. These Apricot Muesli Bars are soft, chewy and delicious … it’s so hard to stop at just one! Enjoy!
Apricot Muesli Bars …
Author: Mrs Organised
Ingredients …
- ½ cup butter
- ¾ cup brown sugar, firmly packed
- 2 tablespoons honey
- 1 ½ cups rolled oats
- ¼ cup sesame seeds
- ⅓ cup desiccated coconut
- ½ teaspoon ground cinnamon
- ⅓ cup pumpkin seeds
- 1 cup dried apricots, finely chopped
Method …
- Preheat oven to 180C and line base and sides of a brownie tray with baking paper. Allow the baking paper to extend over the side approximately 5 cm as this will make it easier to remove the muesli bars from the tin.
- Combine butter, brown sugar and honey in a small saucepan and stir over a low heat until the sugar has dissolved. Allow the mixture to gently simmer for 3 – 5 minutes to allow the caramel to thicken slightly.
- In a separate bowl, add the rolled oats, sesame seeds, coconut, cinnamon, pumpkin seeds and dried apricots and stir to combine.
- Pour the caramel mixture into the dry ingredients and mix until well combined.
- Press the mixture into the prepared pan. Press down firmly with your fingers or the back of a spoon. Bake for approximately 20 minutes.
- Remove from oven, leave in the pan and allow to cool. When the muesli bars are completely cooled, remove from pan and cut when cold with a very sharp serrated knife. Cut into either 12 long muesli bars or 24 smaller squares. Please note: Even when cooled, these may still be a little soft but will firm up beautifully once refrigerated. Store in an air-tight container in the fridge for up to 1 week.
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