How is your to-do list game? I’ve made one for 2016, which is a bit rich considering I can’t get through my colour-coded, prioritised and thoughtfully decorated daily to-do list.
But, I am going to try! Here it is:
Go on a cheap tropical holiday some where?
Learn ceramics (booked this in!)
Do a better at my day job.
Do better at my blog job.
Go to one of these!
Make my bed more often than not.
Be more adventurous with work lunches and snacks. Saying no to tuna on crackers.
Try to always remember that people are doing the best they can.
It’s an ever-evolving list that I will likely add to over the next 11 months. Hopefully I will cross some of these off, too. Actually, I will be a bit sad if I don’t cross ALL of these off.
Let’s talk about number eight right now, shall we? I should basically place a big ol’ tick next to it because if these muesli bars aren’t stepping up my school snacks game, then I don’t even know.
These salty pistachio and chocolate muesli bars are what every poor, snack food deprived child’s dreams are made of. Were you that kid, too? Everyone around you had rollups and Le Snaks and choc chip muesli bars and there you were, chilling over there with your sandwhich and sultanas. I actually would have sometimes killed for some Dunkaroos.
These muesli bars ain’t no Uncle Toby’s choc chip and they are probably adults only, but all the more reason to make them. The salty coconut and oat bar is studded generously with pepitas then dipped in dark chocolate. The best part is the pistachio crumbs that are sprinked on top of the chocolate before it sets. Something about that green on brown, am I right?
- 1 1/2 cups oats
- 1 1/2 cups shredded coconut
- 1/2 cup pepitas
- 1 tsp sea salt flakes
- 1/2 cup honey
- 1/4 cup brown sugar
- 100g butter or coconut oil
- 170g dark chocolate (I used 70% cocoa)
- 60g pistachios, crushed
- Line a 25cm x 20cm slice pan with baking paper.
- Place the butter, sugar and honey in the small saucepan and heat over a low heat until bubbling and well combined.
- Meanwhile, combine the oats, salt, coconut and pepitas in a bowl and mix to combine.
- Add the honey mix to the dry ingredients and mix well and quickly! It'll cool and stick together quickly!
- Press the mix into the slice pan. I used another of the same pan to get it nice and flat and even, but a spatula or spoon will do the job.
- Place the bars into the fridge to chill for at least 2 hours.
- In the meantime, melt the chocolate in a glass bowl in 30 second bursts in the microwave.
- Transfer to a small, tall vessel for dipping the bars.
- Cut the bars into 12 equal serves then dip in to chocolate. When the chocolate get low, shake the bar to get the chocolate to travel down the bar.
- Sprinkle with pistachios.
- Store in the refrigerator for up to 2 weeks.