Ingredients:

1 cup (125 g) plain flour

1 cup (90 g) rolled oats

125g butter or margarine

1/3 cup (60 g) brown sugar

1/4 tsp baking powder

a good pinch salt

3/4 cup (250 g) raspberry jam

375 g packet of white chocolate melts

Directions:

1. Preheat oven to 180 degrees C. In a large bowl mix all ingredients except jam and white chocolate.

2. Measure out 2 cups of mixture and press into a lamington pan lined with baking paper. Press firmly with hands or spoon.

3. Spread raspberry jam on top and sprinkle with remaining muesli mixture. Press down lightly. Bake for 25mins.

4. Remove from oven and cool in pan for 20 minutes. Remove from pan and cut into bars. Melt chocolate over a double boiler.

5. Using two forks dip bottom of muesli bar in chocolate and place on baking paper, chocolate side down. Repeat until all done. Then drizzle chocolate over top in a backwards and forwards motion. Set in fridge for 1 hour. Keep in an airtight container for up to 1 week.

Bon Appetit!