For best results, always weigh ingredients where a weight is provided
Instructions
Preheat the oven to 180C / 350F (160C fan forced). Line an 8x8 inch slice tin with baking paper (note 2).
Put the honey, coconut oil and brown sugar into a saucepan and heat over low heat until smooth.
Add the peanut butter to the bowl of a mixer then pour the honey mixture in and beat until completely mixed through.
In a large bowl, mix the peanuts, rice bubbles and pumpkins seeds, then pour the honey mixture over the top. Stir until everything is fully coated. Pour into lined tin and bake for 15 minutes.
Cool completely, before melting the milk chocolate (30 second bursts in the microwave, mixing well between each). Tip the peanut bar out of the tin and cut into 8 (or more) pieces. Dip the bottom of each piece into the chocolate and then sit them back on some baking paper on a baking tray. Drizzle any remaining chocolate over the tops. Place in the fridge until set.
Store in an airtight container in the refrigerator for up to 10 days. Best served straight from the fridge.
Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
I use a standard Australian 20ml tablespoon
An easy way to line the tin so that you can get it right into the corners is to lay the baking paper over the bottom of the pan (upside down), then lay a sheet of aluminium foil over that. Shape it to the tin, then flip the tin right side up and slip the shaped sheets straight into the tin.
You could use any combination of nuts or seeds that you like.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.