Peanut Butter Honey Os
1½ tbsp caster sugar
1½ tbsp honey
⅛ tsp salt
3 cups Freedom Honey O Crunch
2½ tbsp smooth peanut butter
60g milk chocolate, chopped
Preheat your oven to 160°C and line a 12-piece muffin tray with patty pans.
Place the butter, sugar, honey, and salt into a small saucepan. Place over medium heat and allow to melt and dissolve, stirring occasionally.
Measure the Honey O Crunch into a large mixing bowl.
When the honey mixture starts to bubble, remove from the heat, and add the peanut butter. Mix well until the peanut butter has melted and the mixture is smooth.
Pour this over the Honey O Crunch and mix well to combine. When all the cereal is coated in the peanut butter mixture, divide it evenly between the 12 patty pans.
Transfer the muffin tray to the centre of your oven and bake for 12-14 minutes until the cereal is lightly golden on top. Remove from the oven and allow to cool completely.
Place the chopped chocolate in a small microwave safe bowl and microwave in 30 second increments until it has completely melted. Drizzle a little over each portion of the Peanut Butter Honey Os.
Store in the fridge in an airtight container until ready to serve.