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Sunshine bars

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Rating: 5 out of 5.26 ratings
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  • Preparation and cooking time
    • Prep:
    • Plus 2 hours setting time
  • Easy
  • Cuts into 18 bars

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

Nutrition: per serving
HighlightNutrientUnit
kcal190
fat11g
saturates6g
carbs22g
sugars11g
fibre2g
protein2g
low insalt0.26g
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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

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.

Goes well with

Recipe from Good Food magazine, August 2002

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Overall rating

Rating: 5 out of 5.26 ratings
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