Toast the muesli on a baking sheet in a 350F degree oven for 15 minutes, tossing once during toasting.
In a small saucepan, heat the honey, cashew butter, and Rodelle Vanilla Extract to hot and just bubbling.
In a large bowl, using a wooden spoon, thoroughly combine the toasted muesli with the HOT cashew butter and honey mixture. (Protect your hands with gloves if needed so you don't burn them.)
Remove mixture to the greased baking dish.
Pat down to even out. We used the bottom of a glass to pat down and make the mix even and firm.
Cover with wax paper and refrigerate for 30 minutes.
Cut to your preferred size - we got 12 out of our batch.
Wrap bars individually in wax paper, put in a gallon size zipper bag, and freeze until ready to eat.
