less than 10 mins
Makes 18 bars
These energy bars are so easy to make, and are great for a packed lunch or eating on the go.
By Mary Berry
- 200g/7oz light muscovado
- 50g/1¾oz dried
cranberries, chopped if large
- 100g/3½oz crisped
- 150g/5½oz rolled
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.
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.