Ingredients

• 200g/7oz butter
• softened
• 200g/7oz light muscovado sugar
• 100g/3½oz golden syrup
• 50g/1¾oz sunflower seeds
• 50g/1¾oz dried cranberries
• chopped if large
• 100g/3½oz sultanas
• 50g/1¾oz desiccated coconut
• 100g/3½oz crisped rice cereal
• 150g/5½oz rolled oats

Directions

• 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.