Kylie's Muesli Bars

These no-bake muesli bars are the kind of recipe Aussie kids grow up with. Crushed cornflakes, rolled oats, coconut, and dried fruit get bound together by a sticky sauce of melted butter, brown sugar, honey, and peanut butter. Press it into a tray, chill, slice, done.

The sauce is what holds everything together, so getting it right is key. Simmer the butter, sugar, honey, and peanut butter until it’s smooth and bubbling, about three minutes on the stovetop. The microwave method works too, but stir it every minute so the honey doesn’t scorch at the edges. Pour it hot over the dry mix and work fast because it sets up quickly as it cools.

Milk powder might seem like an odd addition, but it adds a creamy richness and helps the bars bind. It’s a common trick in Australian and New Zealand baking that keeps bars from crumbling apart.

Pro Tips

• Crush the cornflakes by hand, not to a powder. You want pea-sized pieces that give the bars crunch and structure.
• Press the mixture firmly and evenly into the tray. Loose packing means crumbly bars. Use the back of a wet spoon or a sheet of baking paper pressed flat.
• Chill for at least two hours before cutting. Cutting warm bars leads to a sticky mess.
• Wrap individual bars in baking paper for lunchboxes. They hold up well for 3-4 days at room temperature.

Variations

• Swap peanut butter for almond butter or tahini if allergies are a concern.
• Add ½ cup of chocolate chips to the dry mix for a kid-friendly version. Stir them in after the hot sauce so they soften but don’t fully melt.
• Use a mix of dried apricots, cranberries, and sultanas for the dried fruit, chopped to roughly the same size.