AuthorSam Spunner
Place the sugar, rice malt syrup and butter into a saucepan and cook over a medium heat stirring constantly.
As soon as the mixture starts to bubble stir for about 30 seconds more.
Add the chia seeds, dried fruit and popcorn to this and stir to coat.
Using a wet dessert spoon scoops lumps of the mix up and place them on some baking paper to cool a little.
Once cooled a little but still quite warm, wet your hands and roll them into balls.
You could also press this into a greased lined lamington tray and cut it into the classic mesuli bar shape!
Then Place into your Sinchies Snack Bags.
These make such a delicous afternoon snack or lunchbox treat. Would be great at a birthday party or even shaped onto lolli-pop sticks! They are pretty chewy so probably not recommended for little ones!
Ingredients
Directions
Place the sugar, rice malt syrup and butter into a saucepan and cook over a medium heat stirring constantly.
As soon as the mixture starts to bubble stir for about 30 seconds more.
Add the chia seeds, dried fruit and popcorn to this and stir to coat.
Using a wet dessert spoon scoops lumps of the mix up and place them on some baking paper to cool a little.
Once cooled a little but still quite warm, wet your hands and roll them into balls.
You could also press this into a greased lined lamington tray and cut it into the classic mesuli bar shape!
Then Place into your Sinchies Snack Bags.
