Method

• 1.
  Grease a 30cm x 20cm slice pan and line base and 2 long sides with baking paper, extending paper 2cm above edge (this will make it easier to pull slice out of pan). Combine muesli, millet and macadamia in a large heatproof bowl. Set aside.
• 2.
  Pour 1/2 cup (125ml) water into a medium saucepan. Carefully pour sugar into centre of saucepan, trying not to let any touch sides of pan. Swirl the saucepan to make sure all sugar is covered by water and is wet. Cook sugar, untouched, over medium-high heat for 7-8 minutes until a light amber colour. Reduce heat to medium-low and continue cooking, stirring occasionally, until caramel reaches a medium-dark brown colour. Remove from heat.
• 3.
  Carefully stir warm milk into caramel (the caramel will bubble, but if the milk is warm it shouldn’t boil over). Once bubbling has slowed down, stir in 3/4 tsp salt flakes and vanilla. Pour caramel over muesli mixture and stir with a spoon until evenly coated. Quickly stir in chocolate chips (they will start to melt). Immediately spoon mixture into prepared pan. Using the back of an oiled spoon, press down firmly to flatten.
• 4.
  Cover with plastic wrap and freeze for 30 minutes or until set. Remove bar by loosening edges with a knife, then flipping out onto a cutting board. Cut into squares.