Preheat the oven to 170 degrees celsius (160 if using fan forced).
Line a rectangular slice tin with baking paper.
Leave some paper hanging over the edge so that the bars will be easier to remove from the pan.
Melt the coconut oil, peanut butter and rice malt syrup in short bursts on medium heat in the microwave (or on the stovetop).
Add in the salt, cinnamon, brown sugar and vanilla and mix until the sugar has dissolved.
Add the rolled oats, flour, coconut, seed and nut trail mix and dried fruit and mix well to combine.
Add the puffed rice and cacao nibs and gently mix together.
Press the mixture firmly and evenly into the pan.
Bake for about 30 minutes or until the edges are golden brown.
*If you like, you can drizzle some melted chocolate over the slice once it’s out of the oven.
Cool completely before removing from the pan and cutting into bars.
Recipe Notes
TIPS FOR FREEZING SLICES
you can freeze the slices as a whole or cut into individual pieces;
wrap the slice in plastic wrap then wrap in a layer of foil and place into an airtight container in the freezer (these 3 steps will keep your slices tasting great!);
slices with a soft filling (or cheesecakes) don’t tend to freeze well;
slices kept in the freezer will taste best within the first month, but can last longer.