Muesli & honey cookies
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Honey |
| ¼ | cup | Unsalted butter |
| 4 | ounces | Semisweet chocolate; chopped |
| 8 | ounces | Muesli |
Directions
Grease a shallow 11" x 7" baking pan with butter; line bottom with parchment or waxed paper. Place honey, butter and chocolate together in a large bowl placed over a pan of gently simmering water. Stir until butter melts; remove from heat. Stir all but ¼ cup of muesli into honey mixture. Spread in prepared pan, smoothing top with the back of a spoon. Sprinkle remaining muesli evenly on top, pressing gently into surface of mixture. Refrigerate 1 to 2 hours or until set. Carefully remove muesli mixture from pan; remove paper. Cut into 8 squares. Cut each square in half to make 2 triangles.
Arrange neatly on a serving dish or store in an airtight container in a cool place for 2 to 3 days. Source: "The Book of Cookies" by Pat Alburey, HP Books.