Milo Breakfast Bars

"A good one for the sweet tooth's but still full of lots of goodness. Cooking time is fridge time."
 
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Ready In:
40mins
Ingredients:
10
Yields:
16 bars
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ingredients

  • 2 cups rice bubbles
  • 1 cup rolled oats
  • 12 cup sliced almonds, roughly chopped
  • 12 cup coconut
  • 12 cup dried apricot, chopped
  • 1 cup sultana
  • 34 cup milo
  • 60 g butter
  • 1 12 cups honey
  • 2 tablespoons liquid glucose
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directions

  • Combine dry ingredients in a bowl.
  • Place butter, honey and glucose in a pan and stir over low heat until butter has melted. Pour over dry ingredients and mix well.
  • Press mixture firmly into a foil-lined 18cmx28cm lamington pan.
  • Sprinkle with exta milo & refrigerate until firm, cut into bars.

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RECIPE SUBMITTED BY

Melbourne I live on a 5 acre property in the Dandenong Ranges Victoria, Australia, having moved from the burbs when I became pregnant with my now 15 year old daughter Alyssa. Once my daughter was born I became a stay at home mum as I couldn't bear the thought of putting her in daycare. She is the light of my life, I never imagined myself as a mum when younger but now wouldn't have it any other way. Alyssa was made a big sister on the 19th April 2010 when our cheeky little boy Blake was born. I love cooking and experimenting with new recipes so quickly become addicted to Zaar as it was previously known & still use it regularly. In addition to being my kids taxi :lol: I also spend my time, reading, gardening and of course shopping. I'm lucky enough that we have the space & so love growing our own fruits, vegies & herbs, this also means we have plenty of room for animals & at the moment have 2 dogs, Max, a Jackshund who's 6, Fletcher, a Kelpie who's 4, 6 cats Snowpea, Fergus, Ginger, Tango, Annie & Cookie, 4 chooks & 2 Ducks. As well as our pets, we also have a lot of native animals around our area, we have kangaroos, wombats, echidna's, possums as well as rosella's, galah's & Cockatoo's hence the name of where I live..
 
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