Breakfast Bars

1. 1

   Preheat the oven to 130u00b0C/250u00b0F and oil a 23 x 33 x 4cm / 9 x 13 inch baking tin, or use one of those disposable foil trays if you have one lurking around from the summer which is what I did.

2. 2

   Measure out all the dry ingredients into a large bowl and mix well to distribute evenly.

3. 3

   Heat the caramel condensed milk in a large pan and when it is warm, give it a good stir and take if off the heat.

4. 4

   Stir in the dry ingredients and give it a good mix.

5. 5

   Scrape it out into the prepared pan and pat it out as evenly as you can.

6. 6

   Bake for one hour, checking after 50 minutes.

7. 7

   Let cool for 15 minutes then, using a long knife, slice into four long bars, then give it a quarter turn and slice into four again.

8. 8

   Store in an air tight tin.

No additional tips available.