Sunshine bars

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Results 21-29

• Marola

  31 October 2010

  Marola commented on this recipe

  Forgot that I had made these almost two years ago. Anyway, made them again but only half the batch this time. Put them into paper lined bun cases and pressed the mixture down lightly. Made 12 out of half the mix. No problem with crumbling and much easier to handle. Four stars this time.

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• Julia

  12 November 2010

  Julia commented on this recipe

  This is a great recipe. The bars came out perfect. However I did find them a bit too sweet. I was wondering if anyone knew whether it would be ok to reduce the amount of sugar or syrup? I am concerned it might not hold together then?

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• Jen

  15 June 2011

  Jen commented on this recipe

  I have already rated these and I made them the first time with golden syrup, this time I made them with honey. They are even more tasty using honey. I popped them in the oven for 10 mins to make them golden, then I let them cool for a few hours, then put them in the fridge for a couple of hours. This made them stay together easily, no crumbling. Wow, again, they taste amazing! My husband is in the Army and is taking them on exercise with him, I cant cook for him while he's away, so this is the next best thing. Yum!!!

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• kasia

  22 September 2011

  kasia rated this recipe

  

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• emma4

  23 September 2011

  emma4 rated and commented on this recipe

  

  I loved this recipe - the toasted seeds and nuts tasted and smelled delicious! I used flaked almonds and reduced the sugar to 60g, otherwise followed the recipe to the letter. I pressed it down reasonably firmly and put it in the fridge for an extra hour and it cut fine. I still found it a bit too sweet, even with the reduction in sugar - next time I'll try it with less syrup (hopefully it will still hold together!) My son wasn't keen on the nuts and seeds so I'll try it with chocolate chips and raisins next time.

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• JennyH10

  18 May 2012

  JennyH10 rated and commented on this recipe

  

  I used less butter and sugar than the recipe and used honey instead of golden syrup (less of that too 100ml instead of 125ml) and it was still more than sweet enough and stuck together really well. I used dried mixed tropical fruits, walnuts, hazelnuts, pumpkin seeds, linseeds and extra raisins and reduced the coconut to 50g. It ended up really tasty with a good texture (I chilled it overnight, it was difficult to cut straight from the fridge but fine once it comes to room temp). Next time i'll use raisins, cranberries, apricots and dried apple and some cinnamon I think.

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• ParkBoy

  30 October 2012

  ParkBoy rated and commented on this recipe

  

  So much better than shop bought and well worth the not a lot of effort required to construct them. Used honey as a substitute and they hold together well. Would like them to be slightly less sticky to the touch - any ideas?

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• ParkBoy

  30 October 2012

  ParkBoy commented on this recipe

  ..oh, and used dried cranberries, blueberries, hazelnuts and almonds rather than the fruit listed above - worked well. Would probably use less or no coconut next time as its sweetness comes through quite strongly.

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• Jenni M

  07 March 2013

  Jenni M rated and commented on this recipe

  

  Absolutely delicious! I used honey instead of Golden Syrup, packed it all down good and firm so it didn't crumble :)

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http://www.bbcgoodfood.com/recipes/3305/

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Ingredients

• 100g dried ready-to-eat tropical medley or other mixed dried fruits
• 100g porridge oats
• 50g puffed rice cereal , such as Rice Krispies
• 85g desiccated coconut
• 50g blanched hazelnuts or shelled peanuts or other nuts
• 50g sunflower, sesame or pumpkin seeds
• 100g light muscovado sugar
• 125ml golden syrup
• 100g butter , chopped up

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Difficulty and servings

Cuts into 18 bars

Preparation and cooking times

Prep 25 mins

Ingredients

• 100g dried ready-to-eat tropical medley or other mixed dried fruits
• 100g porridge oats
• 50g puffed rice cereal , such as Rice Krispies
• 85g desiccated coconut
• 50g blanched hazelnuts or shelled peanuts or other nuts
• 50g sunflower, sesame or pumpkin seeds
• 100g light muscovado sugar
• 125ml golden syrup
• 100g butter , chopped up

PER SERVING

190 kcalories, protein 2g, carbohydrate 22g, fat 11 g, saturated fat 6g, fibre 2g, sugar 11g, salt 0.26 g

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