Put the honey and sugar in a large saucepan and melt the sugar. Get to a point where it just starts to boil and remove from heat. Stir through the peanut butter immediately while hot and then the muesli and puffed oat crispies. The mixture is quite thick and sticky so work quickly as it gets more difficult as it cools down.
Spread the mixture into a lightly sprayed oven tin about 34 x 24cm (I used my Swiss roll tin).
Press flat and even with back of wooden spoon. I sprinkled about another half a cup of the puffed oat crispies over and pressed them down onto the mixture.
Cut bars or squares with sharp smooth bladed knife (chef’s knife works perfectly) while it’s still warm.
Allow to cool completely before removing. I put the oven tin in the fridge as we were desperate to taste it

Note:
There was a similar recipe yesterday with Cheerios and corn syrup in the mix but I didn’t want to use Cheerios because they are to sweet. Replacing it with muesli and puffed oat crispies worked perfectly.

Recipe and photo: Elsabie Templeton