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Sunshine bars

Sunshine bars

Name: Sunshine bars
Prep time: 25 min
Total time: 2 h 25 min
Yield: Cuts into 18 bars
Cuisine: British
Ingredients: 100g dried ready-to-eat tropical medley or other mixed dried fruits; 100g porridge oats; 50g puffed rice cereal; 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

Mary Cadogan

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Cuts into 18 bars

Easy

Prep: 25 mins

Plus 2 hours setting time

A star rating of 4.6 out of 5.29 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

100g dried ready-to-eat tropical medley or other mixed dried fruits
100g porridge oats
50g puffed rice cereal
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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Nutrition: per serving

kcal190
fat11g
saturates6g
carbs22g
sugars11g
fibre2g
protein2g
salt0.26g

low

Method

step 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.
step 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.
step 3

Quickly stir the syrup into the dry mix, stirring until it all starts to bind and there are no dry patches.
step 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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A star rating of 4.6 out of 5.29 ratings

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