METHOD: · Preheat oven to 170°C/325°F/Gas 3. Line a swiss roll tin 28cm x 18cm / 11" x 7" with greaseproof paper. · Put the butter and honey into a saucepan and heat gently until butter is melted. · Add the demerara sugar and again heat gently, stirring constantly until sugar is dissolved. Bring to the boil for about 1½ minutes, stirring until a smooth caramel sauce is formed. · Place the remaining ingredients into a large bowl and mix well. Pour over the liquid mixture and mix well. · Transfer to the prepared tin, press down well and bake for 15 minutes until edges are brown. · Remove from oven and allow to get cold, then transfer to a fridge and chill well. · Turn out of tin, remove greaseproof paper and cut into bars. Store in an airtight container.