Sunshine bars

• dried ready-to-eat tropical medley or other mixed dried fruits↗100g g
• porridge oats↗100g g
• puffed rice cereal↗50g g
• desiccated coconut↗85g g
• blanched hazelnuts or shelled peanuts↗50g g

  or other nuts

• sunflower, sesame or pumpkin seeds↗50g g
• light muscovado sugar↗100g g
• golden syrup↗125ml ml
• butter↗100g g

  chopped up

Step-by-step instructions

1. 1

   Chop the tropical medley into pieces using kitchen scissors. Tip the oats, cereal, coconut and fruit into a large bowl and mix well, using a wooden spoon or clean hands. Put the hazelnuts and sunflower, sesame or pumpkin seeds in a frying pan with no oil and, over a moderate heat, stir until they are lightly toasted. Leave to cool a little then tip into the bowl and mix.

2. 2

   Put the sugar, syrup and butter in a small pan and heat gently, stirring with a wooden spoon until melted, then simmer for 2 minutes until slightly thicker and syrupy.

3. 3

   Quickly stir the syrup into the dry mix, stirring until it all starts to bind and there are no dry patches.

4. 4

   Quickly tip into a 20cm square tin and press down with the back of a spoon to even out the surface. Leave to cool and set – about 2 hours. Cut the mixture into 6 one way and 3 the other to make 18 bars. Store in a tin, or wrapped tightly in foil for up to a week.