Preheat the oven to 160°C/325°F (140°C fan-forced). Place a sheet of baking paper over a 20 cm / 8" square tin with overhang so it's easy to lift out later (no greasing needed).

Toast: Spread the oats, chopped almonds and pepitas on a tray. Bake for 10 minutes. Tip into a heatproof bowl. (Note 5) Add the sultanas, cinnamon and salt.

Muesli mixture: Microwave the honey and peanut butter in a heatproof jug for 30 seconds on high. Mix to combine. (Note 6) Pour over the oat mixture and mix through. It might seem like it won't mix in, but persist, it will! Use a cutting motion if needed. Last resort - Note 7

Press: Tip the muesli mixture into the pan then press firmly into the pan. Once cooled, scatter the choc chips across surface (if using). Cover with a sheet of paper then press down firmly with your hands to push the choc chips in.

Refrigerate for 1 hour or until firm enough to lift out without bending.

Preheat the oven to 160°C/325°F (140°C fan-forced).

Cut: Use the paper overhang to lift the muesli slab onto a cutting board. Cut in half, then each into 5 (10 bars). Transfer onto a tray using the paper, then space the muesli bars out.

Bake for 25 minutes or until quite golden on the surface and golden brown on the edges but not burnt.

Cool & crunchy: Remove from the oven and cool on the tray - it will become crunchy! Store in an airtight container once cooled, in the fridge if it's warm where you are. It will still be crunchy 3 weeks later!