Method

Line 20- centimetre by 15- centimetre baking tin with baking paper, allowing it to drape over the edges.

to make the bars:

Place the golden syrup, in a medium-large pan over medium-high heat. Bring to the boil, stirring frequently, for 1 minute.

Remove from the heat, and add the almond butter, chocolate, coconut oil, desiccated coconut and salt.

Stir until the mixture is smooth and the chocolate melted, folding in the cereal.

Transfer mixture to the lined baking tin and pack it firmly and evenly using a spatula.

to make the topping:

Combine the chocolate and oil in a small heatproof bowl and place over a small saucepan of boiling water over low heat (ensuring water doesn't touch the bowl).

Stir constantly, just until the chocolate has melted, then remove the bowl from the saucepan and allow to cool for 5 minutes.

to assemble:

Pour the topping evenly over the bar mixture. Sprinkle the toasted almonds and salt over top.

Allow to set at room temperature for 2 hours, or in the refrigerator for 1 hour, or until firm.

Use the edges of the baking paper to lift the bars out of the tin and cut into 16 even squares.

Ingredients

120 mls golden syrup

120 mls brown rice syrup

130 grams almond butter

200 grams Chocolate Brown 72% dark chocolate roughly chopped

2 tablespoons Kokonati coconut oil

110 gram Blue Frog Banana Choc Crunch Cereal

1 cup Kokonati desiccated coconut chips

1/4 teaspoon sea salt

for the topping:

190 grams Chocolate Brown 72% dark chocolate

4 tablespoons Kokonati coconut oil

25 grams Almonds toasted and sliced

1/4 teaspoon sea salt