Breakfast Bars

Directions

1. 1
   Preheat the oven to 130°C/250°F 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.