Press the mixture evenly into the prepared baking tin and bake in pre-heated oven for 30 minutes or until the edges are golden and beginning to crisp.
Leave baking pan to cool on a rack, about 10 minutes. Once mostly cooled, remove from pan and peel away parchment paper. Use a sharp knife to cut into about 10 bars.
Store at room temperature in an airtight container. Will keep for about 5 days.