Bug bites

Line a tray with baking paper.

Using a serrated knife, slice each Tex bar lengthways into quarters, then cut each quarter into 3 even strips to create 12 legs from each bar. Repeat with the remaining bars.

Roughly chop the Bar One bars and place them in a small saucepan with the butter. Melt over a low heat, stirring until smooth and glossy. If the mixture starts to split, whisk in 1–2 tablespoons of hot water to re-emulsify.

Remove the saucepan from the heat and fold in the granola until fully coated.

On the lined tray, lay down 6 legs per bug in a star shape, leaving space in the centre for the body. Using your hands or a spoon, shape the granola mixture into 12–14 golf ball-sized portions and place each one gently on top of the legs. Press two Jelly Tots into each ball for eyes.

Chill the bug bites in the refrigerator for 30 minutes or until firm.

Serve chilled.