Rated 3.5 out of 5 based on 1 votes
- 1/4 cup sesame seeds
- 1 cup toasted muesli
- 3 cups rice bubbles
- 1/2 cup desiccated coconut
- 1/4 cup sunflower seeds
- 125 g butter
- 1/3 cup honey
- 1/3 cup peanut butter
Line a lamingtan pan with baking paper.
Toast the sesame seeds on an oven tray for about 5 minutes until golden brown. Keep an eye on them so they don’t burn.
Combine the muesli, rice bubble, coconut, sunflower and sesame seeds in a bowl. Set aside
Combine the butter, honey and peanut butter in a saucepan and place over a medium heat. Stir constantly without boiling until the ingredients have dissolved.
Bring to the boil, reduce heat and simmer for 5 minutes without stirring.
Stir into dry ingredients.
Press into prepare lamington tin and refridgerate for 2-3 hours or until set before cutting.
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5 out of 5 but my review says 3.5 and I cant seem to change sorry