Five minutes start to finish. Plus an hour in the fridge. Sweet, squidgy and reasonably healthy. These met with the women's group stamp of approval!
1/2 cup butter
1/2 cup honey
2/3 cup soft brown sugar
1 tsp vanilla extract
2 cups rice crispies
3 - 3 1/2 cups porridge oats, NOT jumbo or rolled oats
1 handful each pumpkin seeds, sunflower seeds and unblanched almonds
Melt butter, sugar and honey gently in a largish pan, when sugar is dissolved let it come up to boil for 2 mins.
Stir in vanilla. Chop almonds into slivers. Stir in 3 cups of oats, the rice crispies and half the nuts and seeds. If it still seems too syrupy and sticky add more oats.
Turn into a brownie tin lined with baking paper. Press down and sprinkle remaining nuts and seeds over.
Chill in fridge for 1 hour then cut into 16 squares.
