Cranberry and coconut energy bars

These energy bars are so easy to make, and are great for a packed lunch or eating on the go.

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Mary Berry recipes
From Mary Berry's Foolproof Cooking

Ingredients

  • 200g/7oz butter, softened
  • 200g/7oz light muscovado sugar
  • 100g/3½oz golden syrup
  • 50g/1¾oz sunflower seeds
  • 50g/1¾oz dried cranberries, chopped if large
  • 100g/3½oz sultanas
  • 50g/1¾oz desiccated coconut
  • 100g/3½oz crisped rice cereal
  • 150g/5½oz rolled oats

Method

  1. line a 23x30cm/9x12in traybake tin with cling film.

  2. 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.

  3. 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.

  4. 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.

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