PREP + COOK TIME 40 MINUTES (+ COOLING) MAKES 16 BARS
Preheat oven to 150°C/130°C fan. Grease a 20 x 30cm rectangular slice pan; line base and long sides with baking paper, extending paper 5cm over sides. Combine 75g (2½ cups) puffed rice, 45g (⅓ cup) sunflower seeds, 100g (½ cup) pumpkin seeds, 90g (½ cup) dried blueberries and 1 tablespoon white sesame seeds in a large bowl. Place 260g (¾ cup) honey, 1 teaspoon vanilla extract and ½ teaspoon salt flakes in a small saucepan over medium heat; cook, stirring, for 2 minutes or until mixture just comes to a simmer. Pour honey mixture over dry ingredients; stir through until evenly coated. Cool for 5 minutes. Add 100g (½ cup) white chocolate chips; stir until combined. Transfer mixture to pan; press down firmly with the back of a lightly oiled spoon. Bake for 25 minutes or until golden brown. Cool in pan and it will firm up. Cut into 16 bars.