The Australian Women’s Weekly Food Magazine
COOK’S NOTES
BUCKINI & BERRY MUESLI CLUSTERS
To make your own muesli cluster bars, heat some rice malt syrup until bubbling and beginning to caramelise; toss through muesli clusters, then press into a lined slice pan. Cool, then cut into bars.
Muesli clusters will keep in an airtight container at room temperature for up to 2 months.