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Tuck Box energy bars


  • Preheat fan forced oven to 160°C fan forced (180°C normal).
  • Gently melt the butter, peanut butter and golden syrup in a heavy-bottomed pot. Then add the remaining ingredients and stir until well combined.
  • Lightly oil a sponge roll tin, evenly press in the mixture and cook in the oven for 20 mins.
  • Allow to completely cool in the tin, before cutting into squares. 
  • nb. To clarify butter, melt it in a pot. Then remove all impurities from the top and carefully pour into a bowl, leaving behind the milk solids that have sunk to the bottom. 
  • from Good Food Magazine, England


  • 2 tbsp butter, clarified
  • 4 tbsp peanut butter
  • 5 tbsp golden syrup
  • 140 gm dried apricots, diced
  • 85 gm Rice Bubbles
  • 100 gm rolled oats
  • 50 gm brown sugar
  • 50 gm glace cherries, chopped
  • 25 gm desiccated coconut, toasted
  • 3 tbsp sunflower seeds, toasted
  • 1 tspn ground cinnamon
  • cooking oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm