Scroggin Bar

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  • 1/4 cup oil
  • 1/4 cup golden syrup
  • 1/2 cup crunchy peanut butter
  • 1 cup rolled oats
  • 1 cup sultanas
  • 1/2 cup chopped nuts
  • 1/4 cup sunflower seeds
  • 100 g cooking chocolate
  • 2 tablespoons sesame seeds


Preheat oven to 160 C.
Put oil, golden syrup and peanut butter into a saucepan and heat gently. Stir to mix. Stir in rolled oats, sultanas, chopped nuts and sunflower seeds Chop the chocolate and stir into the mixture. Line a 20cm square tin with cooking paper. Scatter 1/2 the sesame seeds on to the paper, press the mixture on top .Spread out then scatter the remaining sesame seeds on top. Bake for 25 to 30 minutes. When cool cut into bars.


The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.

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