Mice and Things not Nice

 (Below Pack-A-Snack Bars Recipe)

In this video I show some things I've been doing with the children during lockdown, a new muesli bar recipe, a way I used up leftovers, a Christian movie I enjoyed and some thoughts from some creatures that have been in our house!

Pack-a-Snack Bars
Base:

1 cup flour
1 cup wholemeal flour
1 cup rolled oats

200g chilled butter

1 cup brown sugar

Topping:

4 large eggs

1/2 cup brown sugar

1 tsp vanilla

2 cups almonds

1 cup dates, chopped

1 cup dried apricots, chopped

1 cup chocolate melts

1 cup coconut

    Heat oven to 180C (170C fanbake), with the rack just below the middle of the oven. Line the sides and bottom or a 23cm square pan (I used rectangular) with baking paper.

    For base, chop the flours, oats and cubed butter together in a food processor, or grate the butter into the oats and flours in a bowl. Mix in the brown sugar and press the mixture into the prepared pan. (For a thinner base use half the base ingredients.)

    For topping, put eggs, brown sugar and vanilla in a large bowl and beat with a fork just until whites and yolks are evenly mixed. Add all the remaining ingredients and mix together with a stirrer or spatula.     Spread over the uncooked base and press down fairly evenly.

    Bake for 45 minutes, covering the top if it browns too quickly. Cool in the baking pan, preferably overnight. When completely cold, cut into four large pieces using a sharp serrated knife. Trip off the outer edges if necessary. 

    Store pieces in the refrigerator up to a week, or freeze for up to six weeks in plastic bags or covered containers. Cut each piece into bars or fingers as required, just before serving.