Homemade Museli Slice

This is my classic Sunday afternoon 'What to make for the lunch box?' go-to. I hate commercially made muesli bars (sugar overload) and  most of this stuff is in the pantry and easy to chuck together. It's also a simple 1 cup and 1/2 cup recipe so for those of us who are numerically challenged, there are not too many numbers. 

This recipe also ticks all the gluten free, soy free, joy free boxes,  so it goes down a treat at mum's morning teas. I reckon I could have swapped a Thermomix for a batch of these babies if I wanted to.  I originally found this recipe in Delicious magazine but have changed it around for the fussy flatmates I live with (they are growing up so fast that they soon will be). 

Ingredients

1 Cup puffed rice
1/2 Cup sesame seeds
1/2 Cup pepitas
1/2 Cup desiccated coconut
1/2 Cup hazelnuts, chopped
1/2 Cup whole almonds, chopped
1/2 Cup dried cranberries, chopped (or preferred dried fruit)
1/2 Cup sultanas, chopped (see above) 
1/2 Cup tahini
1/2 Cup runny honey (sounds so cute)
1/2 Cup golden syrup
1/2 Cup LSA
500gm dark chocolate, chopped

Method

Preheat oven to 100 degrees Celsius. Place all dry ingredients except the LSA on a baking tray lined with baking paper. Pour the honey, golden syrup and tahini in separate ramekins and throw everything in the oven for 30 minutes.  

Ding! Once your time's up put all the warm ingredients in a large bowl and combine then add the honey, golden syrup and tahini. Mix well then stir in the LSA (see I didn't forget it) to bind it all together. At this point there will be plenty of opportunities for finger licking so....you're welcome!

Press mixture into a lined/greased slice tin or mold of your choice and whack it in the fridge for a couple of hours to set. 

Melt the chocolate in a bowl, set aside to cool then stick your face in it....I mean pour it over the slice then pop back in the fridge to set. 

Cut into squares then run from the stampede.