Sunshine bars

Sunshine bars

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(19 ratings)

By

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Cooking time

Prep: 25 mins Plus 2 hours setting time

Skill level

Easy

Servings

Cuts into 18 bars

The solution for any picnic or open air event – a no-bake bar packed with good stuff

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
190
protein
2g
carbs
22g
fat
11g
saturates
6g
fibre
2g
sugar
11g
salt
0.26g

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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Method

  1. Chop the tropical medley into pieces using kitchen scissors. Tip the oats, cereal, coconut and fruit into a large bowl and mix well, using a wooden spoon or clean hands. Put the hazelnuts and sunflower, sesame or pumpkin seeds in a frying pan with no oil and, over a moderate heat, stir until they are lightly toasted. Leave to cool a little then tip into the bowl and mix.
  2. Put the sugar, syrup and butter in a small pan and heat gently, stirring with a wooden spoon until melted, then simmer for 2 minutes until slightly thicker and syrupy.
  3. Quickly stir the syrup into the dry mix, stirring until it all starts to bind and there are no dry patches.
  4. Quickly tip into a 20cm square tin and press down with the back of a spoon to even out the surface. Leave to cool and set – about 2 hours. Cut the mixture into 6 one way and 3 the other to make 18 bars. Store in a tin, or wrapped tightly in foil for up to a week.

Recipe from Good Food magazine, August 2002

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Comments

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

bridgefordf's picture
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..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.

bridgefordf's picture
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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?

jennyh10's picture
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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.

emmaleg's picture
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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.

jenny3704's picture
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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!!!

olvasokonyv's picture

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?

marola's picture
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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.

juliebird2004's picture
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These are absolutely delicious! I put more fruit & seeds in and used cornflakes instead of rice crispies as that's what was in the cupboard; cornflakes work so well that I couldn't imagine it with crispies. I keep mine in the fridge, which keeps them a little firmer.

ellenwhite's picture
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Having read the comments about the mixture being a little crumbly I made a change to the toffee sauce that binds everything togther.
I upped the golden syrup to 150g and boiled the mixture for 5 minutes. Perfect! I think these bars would benefit from more fruit. I used a mixture of dried apricots, raisins and dried cranberries. The bars were delicious. I will definitely make it again.

tinysparkles's picture
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tried these for the first time on sunday and they turned out perfect - was super easy to make and no oven required!! best of all everybody loved them and finished them off pretty quickly!! was so inspired i made up a chocolate version which was good but not as good as the original fruit mix.... love teh rice krispies in this recipe!

janer0binson's picture

Once the mix is in the tin, press down with a potato masher to firm it. This makes it easy to cut later.

dfootner's picture
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I love this recipe. I put in whatever dried fruit I have and leave out the nuts. The first time I made this it crumbled, so I simmered the syrup mix for longer the next time which worked a treat.

juliegates's picture

Easy to make - I made these with a group of parents and year 1 kids during our Healthy Eating session. Both parents and kids loved them and they stored well in container in fridge. Great non-cook recipe.

jenny3704's picture
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These are so easy to make! Mine didn't crumble at all, I cut them into bars just before they set. They are so tasty, I had to stop myself from eating them all. I made them over a week ago, and I have stored them in an air tight container and they are still good to eat, my husband took some to work this morning. I am going to try making them with honey next time. Brilliant recipe!

ntepmarquis's picture
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Had same problem as majority of others - although they were sticky they crumbled!!!!!!!!!!!!! Children enjoyed them though and we will make them again - maybe try the slight baking and overnight in the fridge idea.

hayfaa's picture
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Tastes very nice and so easy to make. However next time I will reduce syrup as it is a bit too sweet for us - maybe will try someone's suggestion using honey instead. :-)

gillywhit's picture

I have made these several times but like some other cocomments they are crumbly is it best to reduce the syrup or butter. They are delicious though even eaten with a teaspoon.

scamps's picture

followed recipe came out sticky and crumbly ,tried again and put it in the microwave ful power for three minuets pressed it down and left over night came out perfect just like the picture .hope this helps ,this is how i will do mine in future

marola's picture
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Nice taste but too sticky. Might have preferred to cook them for a bit just to remove the raw consistence. Having said all that we will still eat them all............!!

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