Homemade berry and white chocolate bumper bars made from golden syrup, butter, brown sugar, flour, oats, coconut, seeds, dried berries and white chocolate.
Oh my goodness. Just look at those chunks of chocolate and dried fruit in my delicious Berry and White Chocolate Bumper Bars. And yes, they taste every bit as good as they look! Using a combination of oats and coconut, the bars are perfectly chewy while the sunflower seeds and white chocolate give them a lovely crunch. Take these bars tramping, pack them in school lunch boxes or just enjoy them standing in the pantry. We are not here to judge.
White chocolate and cranberry is a favourite combo of mine. If you like it as much as me, check out our Cranberry and Pistachio Slice with white chocolate icing.
Ingredient notes:
- White chocolate: This sweet chocolate compliments the tangy dried fruit really well. Feel free to swap for milk chocolate or dark chocolate if you prefer.
- Brown sugar: The sugar not only gives the bars their caramel sweet flavour, but it also helps to bind them together.
- Berries: For these bars, I've gone for a combination of dried strawberries and dried cranberries. You can use one or the other by themselves if you prefer.
*Gluten free alternative: To make these bars gluten free, simply substitute the oats for half a cup of crushed gluten free Weetbix or rice flakes, as well as replacing the plain flour for gluten free flour.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 170°C fan bake. Line a 27 x 17 cm slice tin with baking paper. In a large glass bowl, melt the butter and golden syrup in the microwave for 30 seconds. Stir in the brown sugar.
Add the flour, oats and coconut, then stir to combine. Add the sunflower seeds, berries and white chocolate, then mix until evenly combined.
Press the mixture into the lined tin. Bake for 20 minutes until just starting to brown around the edges but still soft in the centre.
Leave to cool in the tin then refrigerate for at least 3 hours, or preferably overnight until chilled.
Once chilled and set, remove from the tin and slice into bars.
Recipe FAQs:
Of course! Check out my Apricot and Dark Chocolate Bumper Bars or my Banana and Dark Chocolate Bumper Bars for different flavour combinations, or feel free to personalise these with your preferred dried fruit and chocolate.
Absolutely. Slice into bars first, then freeze in an airtight container with baking paper between layers for up to 3 months.
They are meant to be slightly soft in the centre when removed from the oven. Chilling helps them firm up perfectly.
Storage:
Store the bars in an airtight container in the fridge for up to 1 week. They can also be kept in the pantry for up to 3 days, although the chocolate may soften in warmer weather. Freeze individually wrapped bars for easy lunchbox snacks or quick treats.
Top tips:
- Don't over bake the slice. The centre should still feel slightly soft when removed from the oven as it will firm up while cooling.
- Swap the sunflower seeds for pumpkin seeds or chopped almonds if preferred.
- If you can't find dried strawberries, you can use 125g cranberries instead.
Related Recipes:
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Berry and White Chocolate Bumper Bars
Homemade berry and white chocolate bumper bars made from golden syrup, butter, brown sugar, flour, oats, coconut, seeds, dried berries and white chocolate.
Ingredients
- 150g butter
- 2 Tbsp golden syrup, 40g
- ½ cup brown sugar, 100g
- 1 cup plain flour, 150g
- ½ cup quick rolled oats
- ½ cup desiccated coconut
- ½ cup sunflower seeds, roughly chopped
- 125g dried cranberries, dried strawberries or a mix of both, chopped
- 125g white chocolate, roughly chopped
Instructions
- Preheat the oven to 170°C fan bake. Line a 27 x 17 cm slice tin with baking paper.
- In a large glass bowl, melt the butter and golden syrup in the microwave for 30 seconds. Stir in the brown sugar.
- Add the flour, oats and coconut, then stir to combine.
- Add the sunflower seeds, berries and white chocolate, then mix until evenly combined. Press the mixture into the lined tin.
- Bake for 20 minutes until just starting to brown around the edges but still soft in the centre.
- Leave to cool in the tin then refrigerate for at least 3 hours, or preferably overnight until chilled.
- Once chilled and set (at least 3 hours), remove from the tin and slice into bars.
Notes
- Store in an airtight container in the fridge for up to 1 week, or in the pantry for up to 3 days.
- I kept mine in the fridge overnight to set firmly then chopped them up the next day.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 445Total Fat: 22gSaturated Fat: 12gUnsaturated Fat: 11gCholesterol: 29mgSodium: 740mgCarbohydrates: 57gFiber: 4gSugar: 29gProtein: 7g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Melissa Taylor says
Could this be made with less sugar?
VJ cooks says
The sugar not only adds sweetness, but it also helps the bars to bind together. You can reduce the sugar to whatever your preference is, bearing in mind it may result in a crumblier bar. It may be a case of trial and error until you get the balance right for your specific taste preference and the structural integrity of the bars 🙂
amy johnston says
These are delicious, I made mine using the whittakers berry forest chocolate instead of the white chocolate. Much better than the apricot ones I made last week
Toni Duncan says
Oh wow! I saw these on your Facebook post and by chance decided to click the link even with the thought "these wont be gluten free"
I am so glad I did because I have just made it with gluten free weetbix instead of oats and they are delicious and will be my go to morning tea!! (And my husband's fishing snack )
VJ cooks says
Oh I love this so much! Yes, we have trialled lots of gluten free versions and my favourite is also gluten free weetbix. So pleased to hear you enjoyed them 🙂
Megan says
I sub the oats with almond flour to make them gluten free - very popular with GF and non GF folks. The Cinderella berries and cherries mix worked well too. Yummy recipe thanks!
Michelle says
Can these be frozen?
VJ cooks says
Yes! Store your individual bumper bars in an airtight container or zip lock bag in the freezer for up to three months. Take pieces out as you require them and they should defrost within the hour at room temperature.
Wendy says
Are quick rolled oats different to regular rolled oats, i.e finer?
VJ cooks says
Yes they are. But either will work.
Lianne says
Hi - wondering if you can add in other ingredients like a 1/2 cup hemps seeds, and if the liquid ingredients would need to adjust or if it would be fine as is?
VJ cooks says
There is a total of 1.5 cups of oats, seeds and coconut. You could add some hemp seeds into the mix by reducing some of the other quantities to still have a total of 1.5 cups. Then you shouldn't need to increase the liquid (which could tricky for all the other ingredient ratios).
Kimmie says
I like making these in silicone moulds as they pop out easily! Just need to adjust temp/cooking time slightly. Do you have recommendations by how much? I winged it last time….
VJ cooks says
Sorry I'm not sure I understand what you mean?
Sel says
These are sooooooo good!! I don’t have a sweet tooth and I really liked them. I made a batch for daughter’s school lunches and another batch for a work training day.
First batch hit a big thumbs up, second batch TBC!
VJ cooks says
Amazing! Thanks for your feedback, Sel!
Raelle says
Would a butter alternative like olivano work for this for my dairy free girl
VJ cooks says
Yes I think it would.
Lisa says
Holy moley these are sweet but delicious. I cut them into about 30 bite size snack pieces
VJ cooks says
Perfect! Yes I often cut mine into 24 pieces.