Thursday, April 23

LUNCHBOX LEGEND: No-bake chewy blueberry coconut muesli bars



It's been a crazy week, we are in Sydney and if you've not seen in the news, this superstorm has certainly been disruptive.  We're on our third day with limited power - no washing machine, dishwasher and no oven.  We have enough power to run our fridge the past two days and some TVs as well so it could be worse.  Luckily we also have gas - so hot showers and gas cooktops are a blessing.

I  have been left with a limited lunchbox stash though so had to get creative.  No-bake-type creative.  I could have made LCMs but because it's so wet and damp thought that might not be a good idea.

So I went looking for a chewy muesli bar and I tweaked a recipe and got these and I have to say, they are the best muesli bars I've ever made.  Not only are they delicious but the recipe is super easy and it makes 18 bars.  I kinda want to make more today, and I might if I have time.

Now the recipe calls for light corn syrup.  If you can't access this - just use 1/3 cup glucose syrup and make up the rest of what would have been 1/2 cup with water, no drama.  You can get glucose syrup readily from the supermarket if they don't have light corn syrup.

You don't need to use blueberries either -  use choc-chips, sultanas, dried apricots, currants or goji berries or even funfetti/sprinkles if you're feeling a little crazy.

All up they take about an hour but  half of that you're waiting for them to set, so very quick!  Give them a go - you won't regret it!

Ingredients:
125 gr butter
1/2 cup light corn syrup
1/4 cup brown sugar
1/4 cup white sugar
1 tsp vanilla extract
2 1/4 cups rolled oats
1 1/2 cups shredded coconut
1 3/4 cups rice bubbles
1/4 cup dried blueberries

Method:
Line a baking tray (mine here is 43cm x 28cm (or 17 x 11 inches)) with aluminium foil.

Place butter, corn syrup, sugars and vanilla extract in a saucepan and place on stove over medium-high heat.

While your wet mixture is heating up - prepare your dry ingredients by combining them in a bowl.  These are the blueberries I used.

Give your wet ingredients a stir, and when it starts to bubble up like this, it's ready to pour into your dry ingredients.

Get ready with a spoon.

Pour in your wet ingredients gradually and stir as you go.

It should be moist all over.  Quickly move this into your prepared tray.

Spread out evenly with a piece of baking paper as the mixture will be hot and sticky.

Compact the mixture buy rolling a small rolling pin or glass over the top to ensure it meshes together well and the surface is even.

Leave it to set for about 30 minutes then turn upside down onto a chopping board. Peel off the foil and then cut into bars or squares, depending what you prefer.  This made 18 bars for me.

They have a lovely texture and are sweet without being sickly.

Cut up baking paper and roll into individualwrapped pieces.  They fit perfectly into a tupperware mini-rectangle size 2 if you have one.


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2 lovely comments:

Taryn on May 8, 2015 at 1:53 PM said... [Reply to this amazing comment]

These look great, but wondering if you think they are too sweet with the extra sugar on top of the corn/glucose syrup?

Liss Klemke on May 23, 2015 at 5:36 PM said... [Reply to this amazing comment]

@Taryn Hi Taryn, fair enough question, but no - I don't like too sweet - I usually cut sugar for that reason, and these are quite good. The light corn syrup isn't sweet as you would think..


 

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