Treacle tart bars

Treacle tart bars

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)

Prep: 20 mins Cook: 1 hr, 10 mins


Cuts into 16 bars
This sticky traditional golden syrup pudding is given the traybake treatment. Slice into bars and serve at a party or picnic

Nutrition and extra info

Nutrition: per bar

  • kcal312
  • fat7g
  • saturates2g
  • carbs56g
  • sugars38g
  • fibre2g
  • protein5g
  • salt0.8g
Save to My Good Food
Please sign in or register to save recipes.


  • 320g sheet ready-rolled shortcrust pastry
  • 750g golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a translucent, golden-amber coloured, sweet syrup, which can only be produced…

  • 175g fresh breadcrumb
  • 120g rolled oats
    Two piles of oats



    Oats are processed by rolling (steamed and pressed) or steel-cutting (cut into pieces). There is…

  • zest and juice 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 3 large eggs, beaten


  1. Heat oven to 200C/180C fan/gas 6. Line the base and sides of a 20 x 30cm baking tin with 2 criss-crossed strips of baking parchment. Unroll the pastry and sit in the centre of the tin so that it lines the base, and evenly comes up the sides a little. Lay a sheet of greaseproof paper (not parchment) on top. Add some baking beans, then bake for 20 mins. Remove the beans and paper and bake for 10 more mins until pale but biscuity, then lower the oven to 180C/160C fan/gas 4.

  2. Mix the golden syrup, breadcrumbs, oats, lemon zest and juice and the eggs. Tip into the pastry, spread evenly, then bake for 40 mins until golden brown and set. Cool, then slice into bars. Will keep in a tin for up to five days.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
19th Dec, 2016
If you like treacle tart- these are great! A big batch went down well at my church's Mum's & Toddler's group
16th Apr, 2014
Went down well with those who like very sweet treats I could only eat small amount so good for me.
mamma mia
14th Apr, 2014
I am a competent & confident cook BUT this receipe didn't work for me- the filling was thick & stodgy- a rare failure for myself & Good Food receipe!!
hazine124's picture
16th Mar, 2014
Great recipe. I made these along with the pink jam shortbread and some tiny cupcakes as a selection of cakes for a friend's birthday.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?