Oat, Cranberry, Chocolate & Caramel Bars

By Faeza
13 January 2016

Oat Cranberry, Chocolate & Caramel Bars V1 EMAIL



150g golden syrup

15ml honey

200g Wooden Spoon Margarine

350 g rolled oats

60g soft brown sugar


120 g soft brown sugar

260g cream

120 g Wooden Spoon Margarine


35g pumpkin seeds

45g dark chocolate chips

35g pecan nuts

35g dried cranberries

35g flaked almonds


Preheat oven to 160°C. Grease a 23 square baking tray with Spray and Cook.

In a pot, heat the syrup, honey and Wooden Spoon margarine together until the margarine has melted.  Remove the pot from the heat and stir in the oats and brown sugar.  Once well mixed tip into the greased baking tray and level the surface with the back of a spoon.  Bake for 20 minutes or until lightly brown.  Cool the oat base completely.

For the caramel, heat the sugar and cream together in a saucepan. Dissolve the sugar on medium heat, then turn up the heat and bring the mixture to the boil.  Boil for 5 minutes stirring while the cream thickens.  Remove from the heat and stir in the margarine.  Pour over the oat base and spread out to cover the oats.  Scatter the pumpkins seeds, chocolate chips, pecan nuts, cranberries and toasted flaked almonds over the liquid. Once cool, cut into bars.

Store in an airtight container.