Cranberry and coconut cereal bars
- Prepare
- over 2 hours
- Cook
- less than 10 mins
- Serve
- Makes 18 bars
- Dietary
- Egg-freeNut-freeVegetarian
Mary's cereal bars are so easy to make,and are great for a packed lunch or eating on the go.They're not exactly low in sugar, but they will be popular!
Ingredients
- butter: 200g/7oz butter, softened
- muscovado sugar: 200g/7oz light muscovado sugar
- golden syrup: 100²µ/3½´Ç³ú golden syrup
- sunflower seeds: 50²µ/1¾´Ç³ú sunflower seeds
- cranberries: 50²µ/1¾´Ç³ú dried cranberries, chopped if large
- sultanas: 100²µ/3½´Ç³ú sultanas
- desiccated coconut: 50²µ/1¾´Ç³ú desiccated coconut
- rice: 100²µ/3½´Ç³ú crisped rice cereal
- oats: 150g/5½oz rolled oats
Method
Line a 23x30cm/9x12in traybake tin with cling film.
Add the butter, sugar and golden syrup to a large saucepan and stir over a medium heat until melted. Pour into a large bowl, stir in all the remaining ingredients until well combined.
Put the mixture into the prepared tin and spread with the back of a spoon into an even layer. Transfer to the fridge to chill, uncovered, for about 2 hours, or until firm.
Remove from the traybake tin and cut into 18 even-sized bars. Keep in an airtight container until needed.
Recipe tips
If covered and chilled in the fridge, these bars can be made up to 3 days ahead.
Chilling the mixture is so important, as it makes the bars much easier to cut.
