125 g butter, chopped
¼ cup brown sugar
¼ cup honey
1 cup rolled oats
1 cup cornflakes
⅔ cup self-raising flour
½ cup dried cranberries
½ cup shredded coconut
100 g milk chocolate melts or buttons
- Preheat oven to 180°C (160°C fan forced). Spray and line a 16 x 26cm baking pan, leaving a 2cm overhang. Add the butter, sugar and honey to a small saucepan and gently heat until butter has melted.
- In a large bowl, combine rolled oats, cornflakes, flour, cranberries and coconut. Add butter mixture and stir until well combined. Press mixture into pan and bake for 20 min or until golden and firm to touch. Cool completely in pan.
- Remove slice from pan and cut into 16 bars. Place the chocolate melts into a microwave-safe jug and cook on medium (50% power) for 1 min. Stir until smooth. Pour melted chocolate into a snap- lock bag and snip off a small corner of bag. Pipe chocolate onto bars and allow to set.