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Shreddies coconut brunch bars
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Total time: Ready in 20 minutes
Makes: 16 bars
100g essential Waitrose Olive Spread
75g clear honey
50g light brown muscovado sugar
150g Original Shreddies
50g desiccated coconut
100g Seed, Nut & Sultana Sprinkle
1. Preheat the oven to 190ºC, gas mark 5. Line a 28x18cm non-stick baking tin with baking parchment.
2. Put the olive spread, honey and sugar together in a small saucepan over a low heat and heat gently, but do not allow to boil.
3. Place the Shreddies in a plastic bag, seal and then bash with a rolling pin to break up into small pieces. Tip them into a large bowl and stir in the coconut and sprinkle mix. Add the melted mixture and stir until well combined.
4. Tip the mixture into the prepared tin, pressing down firmly with the back of a spoon. Cook for 12–15 minutes until pale golden and crisp on top. Mark into 16 bars and leave to cool completely in the tin. Cut into bars and store in an airtight container.
Typical values per serving: