Making cereal bars doesn’t get easier than Mary Berry’s foolproof, four-step recipe, which shines the spotlight on cranberry and coconut.
Sharing the sweet treats from the book Mary Berry’s Foolproof Cooking, BBC Food stated: “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!”
With a cooking time of less than 10 minutes, this recipe will give you 18 delicious bars to share with guests or save for later.
If covered and chilled in the fridge, these bars can be made up to three days ahead, so they are great for meal-prepping in advance.
Ingredients
200g butter, softened
200g light muscovado sugar
100g golden syrup
50g sunflower seeds
50g dried cranberries, chopped if large
100g sultanas
50g desiccated coconut
100g crisped rice cereal
150g rolled oats
Instructions
Line a 23x30cm (9x12in) traybake tin with cling film.
In a large saucepan, combine the butter, sugar, and golden syrup. Stir over medium heat until the mixture has melted. Pour it into a large bowl and mix in the remaining ingredients until thoroughly combined.
Transfer the mixture into the prepared tin, spreading it evenly with the back of a spoon. Place the tin in the refrigerator, uncovered, and chill for about two hours or until the mixture is firm.
Once set, remove the mixture from the tin and cut it into 18 evenly sized bars. Store the bars in an airtight container until ready to use.
