Description
These Oat Coconut Munch Bars are the kind of bake you make once and then keep coming back to. They’re buttery, chewy, a little crunchy on the edges, and honestly hard to stop nibbling.
Ingredients
Units
Scale
Bars
- 250 g butter or margarine
- 125 ml coconut oil, melted
- 30 ml golden syrup
- 12.5 ml vanilla essence
- 250 ml brown sugar
- 500 ml Self-Rising flour
- 500 ml jungle oats
- 250 ml desiccated coconut
- 125 ml crushed All Bran flakes
- 125 ml mixed seeds, sunflower or pumpkin
- 125 ml roughly chopped dried fruit, apricots or cranberries
- 125 ml chopped nuts, optional
- 2.5 ml salt
Topping
- 150 to 200 g white chocolate, melted
Instructions
- Preheat your oven to 350⁰F (180⁰C).
- Lightly grease a large rectangular oven tray and line it with baking paper, leaving a slight overhang so you can lift the bars out later.
- In a microwave-safe bowl, melt 250 g butter or margarine.
- Once melted, stir in 125 ml melted coconut oil, 30 ml golden syrup, and 1 tbsp vanilla essence.
- In a large mixing bowl, combine 250 ml brown sugar, 500 ml Self-Rising flour, 500 ml jungle oats, 250 ml desiccated coconut, 125 ml crushed All Bran flakes, 125 ml mixed seeds, 125 ml chopped dried fruit, 125 ml chopped nuts if using, and 2.5 ml salt. Stir well so everything is evenly distributed.
- Pour the warm butter mixture over the dry ingredients.
- Using a wooden spoon or your hands, mix until every bit of the dry mixture is coated. It should look crumbly but hold together when pressed.
- Press the mixture very firmly into the prepared tray. Use the back of a spoon and then, if needed, your hands to really compact it, to prevent crumbling after baking.
- Bake at 350⁰F (180⁰C) for 15 minutes.
- Remove from the oven and, while still hot, cut into bars using a sharp knife, as this will help them keep their shape later.
- Return the tray to the oven, reduce the temperature to 300⁰F (150⁰C), and bake for another 15 minutes until lightly golden around the edges.
- Remove from the oven and carefully cut over the lines again to separate the bars.
- Leave them in the tray to cool completely. They firm up as they cool.
- Once cooled, drizzle with 150 to 200 g melted white chocolate.
- Let the chocolate set before lifting out and storing in an airtight container.
- They will keep well for up to a week, if they last that long.
Notes
Created, prepared, tried, and tested Irene
Nutrition
- Serving Size: 1
- Calories: 401
- Sugar: 49.2 g
- Sodium: 290.6 mg
- Fat: 15.8 g
- Saturated Fat: 9.9 g
- Trans Fat: 0 g
- Carbohydrates: 61.9 g
- Fiber: 1.6 g
- Protein: 2.8 g
- Cholesterol: 19.3 mg
