Melt 200g butter, 200g light brown sugar,100g golden syrup in the microwave for 2 minutes. Stir in 50g seeds, 50g dried cranberries, 100g sultanas, 50g dessicated coconut, 100g rice crispies (crisped), 150g porridge oats coating well.
Line a 9 x 12" baking tin and press in firmly to level. Chill for at least 2 hours before cutting into 18 bars.
Keeps well in an airtight container.
Alternate: use cornflakes or branflakes instead of the rice crispies.
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