Homemade museli bars
1 cup desiccated coconut
3/4 cup wheatgerm
1/4 cup sesame seeds
1/2 cup sunflower kernels
1/2 cup pepitas
1 cup sultanas
1/2 cup honey
1/3 cup brown sugar
Lightly grease and line 3cm deep 16cm x 28cm baking pan with baking paper.
Toast oats, coconut, wheatgerm, sesame seeds, sunflower kernels and pumpkin seeds in a frying pan over medium heat, stirring for 8 - 10 minutes until golden. Transfer to a bowl and set aside to cool. Once cool, stir in sultanas.
Cook butter, honey and sugar in a small saucepan over medium heat, stirring for 3 -4 minutes or until sugar dissolves. Bring to the boil, reduce heat and simmer on low. Simmer without stirring for around 7 minutes. (Here the recipe called for some complicated thing involving small balls forming when you drop a little of the mixture in ice-cold water, but I didn't bother.)
Add caramel mix to dry ingredients and stir until combined.
Spoon mixture into pan and use a large metal spoon to press down firmly. Press and press and then press some more. Allow to cool and then unlike in the photo above, I cut them into 3cm by 1.5cm little bars, wrap each in al foil and then into an airtight container. They keep for over a week this way and I can't see any reason why you couldn't freeze any extras.
Recipe is adapted from one at taste.com.au and I used the photo from there by Steve Brown as for the life of me I can't find my camera (cue panic!).