Sunshine bars
Ingredients
- Step 1 100g dried ready-to-eat tropical medley or other mixed dried fruits
- Step 2 100g porridge oats
- Step 3 50g puffed rice cereal
- Step 4 85g desiccated coconut
- Step 5 50g blanched hazelnuts or shelled peanuts or other nuts
- Step 6 50g sunflower, sesame or pumpkin seeds
- Step 7 100g light muscovado sugar
- Step 8 125ml golden syrup
- Step 9 100g butter , chopped up
Calories: 190
Carbohydrate: 22 g
Protein: 2 g
Fat: 11 g
Cook time: 145 minutes
Prep time: 25 minutes
Total time: 170 minutes
Servings: 18
TAGS
Afternoon tea
Breakfast
Snack
Treat
British
Bar
Beginner
Breakfast
Cereal
Desiccated coconut
Dried fruit
Dried fruit
Easy
Kids cooking
Mary Cadogan
Oat
Peanut
Peanut
Picnic
Porridge oat
Porridge oat
Puffed rice
Treat
Directions
- 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.