Step 1

Grease and line a 20cm square baking tin with baking paper, allowing the sides to overhang. Set aside until needed.

Step 2

Place the butter, brown sugar, honey and cinnamon into the TM bowl.

Step 3

Mix on for 10 minutes, 100 degrees, Speed It needs to heat for this long to allow the mixture to thicken enough.

Step 4

Add the vanilla extract and continue to mix for 20 seconds, Speed

Step 5

Place the toasted muesli, rice bubbles and sultanas into the TM bowl and mix or 30 seconds, REVERSE, Speed 2, or until completely combined.

Step 6

Press the mixture firmly into the prepared baking tin (using the trick of placing another tray on top and pressing down very firmly).

Step 7

Sprinkle over the chocolate chips and firmly press down again.

Step 8

Place the tray into the fridge and leave for a minimum of four hours (overnight is best) before cutting into bars.

Step 9

Store in an airtight container in the fridge for up to a week.