Muesli bars

Method

1. Grease a baking tin and line it with baking paper that hangs well over the edges.
2. Chop the pumpkin seeds, sunflower seeds, apricots and dates 7 sec / speed 6 and spoon the mixture out of the bowl.
3. Melt the butter with the sugar and honey: 4 min / 90°C / speed 1.
4. Return all remaining ingredients plus the chopped seed-and-fruit mixture to the bowl and mix in reverse 30 to 40 sec / speed 3. Scrape the sides down in between.
5. Tip the mixture into the tin and press it down firmly; the back of the measuring cup makes this easy.
6. Bake the slab for 20 minutes at 180°C and stay close: the difference between golden brown and too dark is small.
7. Leave to cool completely in the tin, lift the slab out and cut into bars.