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Cook: 20 minute


This is ideal for hiking snacks and school lunch boxes or just because it is oh so delicious. I have made different batches replacing the dried bananas with pear, or apple, or apricots or peaches. I have also replaced the peanuts with pecan nuts. They all were still delicious.

  • 160 g butter, softened
  • 100 g brown sugar
  • 190 ml honey
  • 5 ml vanilla essence
  • 450 g rolled oats
  • 45 g popped rice cereal
  • 120 g chopped unsalted peanuts
  • 140 g cake flour, sifted
  • 5 ml bicarbonate of soda
  • 15 ml milk powder
  • 100 g dried bananas, chopped
  • 200 g dark chocolate
Preheat oven to 160°C. Grease and line a 23 x 33 cm rectangular pan with baking paper. Make sure the paper extends over the sides to make it easier to lift out later.
Using the paddle attachment of a electric mixer, cream the butter, sugar, honey and vanilla essence until pale in colour. In a separate bowl, combine the oats, rice cereal, peanuts, flour, bicarbonate of soda, milk powder and dried bananas. Gently toss through using your hands. Add to the butter mixture and stir to combine using a wooden spoon. The batter will be very dense.

Press the mixture tightly into the prepared pan, making sure that all corners are covered. Smooth the top.
Bake for 20 minutes or until golden brown.  Allow to cool for 10 minutes.
Melt the chocolate and spread very thinly over baked mixture.
I found using a silicon brush worked best.
Cool completely before removing and cutting into bars.

Photo and recipe: Nicolette Papas

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