Chop the tropical medley into
pieces using kitchen scissors. Tip
the oats, cereal, coconut and fruit
into a large bowl and mix well, using
a wooden spoon or clean hands.
Put the hazelnuts and sunflower,
sesame or pumpkin seeds in a
frying pan with no oil and, over a
moderate heat, stir until they are
lightly toasted. Leave to cool a little
then tip into the bowl and mix.
Put the sugar, syrup and butter in
a small pan and heat gently, stirring
with a wooden spoon until melted,
then simmer for 2 minutes until
slightly thicker and syrupy.
Quickly stir the syrup into the dry
mix, stirring until it all starts to bind
and there are no dry patches.
Quickly tip into a 20cm square tin
and press down with the back of a
spoon to even out the surface.
Leave to cool and set – about 2
hours. Cut the mixture into 6 one
way and 3 the other to make 18
bars. Store in a tin, or wrapped
tightly in foil for up to a week.