Sue’s Muesli Bars

Makes 24 — 30

Sat, 19 Mar, 2011 - 00:00

Darina Allen is co-founder of the Ballymaloe Cookery School and more recently the Ballymaloe Organic Farm School in Shanagarry, East Cork.

310g (11oz) Flahavan’s oatmeal 175g (6oz) butter 110g (4oz) brown sugar 1 tbsp golden syrup 3 tbsp crunchy peanut butter 50g (2oz) cream flour 25g (1oz) sesame seeds 25g (1oz) sunflower seeds 110g (4oz) dried apricots, sliced thinly 1 tsp vanilla extract

10 x 7 inch (25.5 x 18 cm) Swiss roll tin, lined with greaseproof paper

Preheat the oven to 170C/325F/Gas Mark 3.

Melt the butter, sugar, golden syrup and peanut butter. Add the dry ingredients and vanilla extract. Spread into the tin. Cook in the preheated oven for 30 minutes approximately or until golden. Cut into fingers while still warm.

Cut into squares while still warm.