1. In a large mixing bowl, combine 6 cups of granola cereal, 1 cup of yellow sultanas, 1 cup dried cranberries, and 2 cups mixed nuts. Give it a quick toss so everything’s evenly spread out.
2. Line a baking tray with parchment paper. Don’t skip this, it gets sticky.
3. In a saucepan over medium heat, add 160 g unsalted butter, 200 g demerara brown sugar, 1/2 cup honey, and 1/2 tsp vanilla essence.
4. Stir gently as it melts. Once everything is fully combined, let it bubble lightly for about 3 to 5 minutes until it looks glossy and slightly thickened. You’re looking for that syrupy, sticky stage, not burnt sugar.
5. Immediately pour the hot mixture over the cereal mix. Work quickly here and stir well so every bit gets coated. It might feel like not enough at first, but keep mixing, as it comes together.
6. Transfer everything into your lined tray and press it down firmly using the back of a spoon or slightly damp hands. Really press, this is what helps the bars hold together later.
7. Top it with the 1 cup crushed candy cane pieces while the mixture is still warm, and firmly press the candy into the mixture in order for them to stick.
8. Mark out the pieces by lightly cutting into the mixture, then let it cool completely at room temperature for 1 to 2 hours. If you rush this step, they’ll crumble.
9. Once set, lift out and slice into bars or squares. Finally, break on the cut marks or cut again.

Useful notes:

1. Tray size: A standard 9×13-inch pan works best for proper thickness.
2. Can I swap honey? Yes, maple syrup works, but it will produce softer bars.
3. Can I skip the candy cane? Yes, replace with chocolate chips after it has cooled slightly.
4. Can I bake it? Not needed, but a quick 5 minutes at 325⁰F (160⁰C) can help set firmer bars.