Saturday, December 17, 2011

South African Krunchies

This recipe came to me by way of some missionary friends to South Africa this past summer. Lindsey shared how she developed this recipe after enjoying them at local coffee shops. These are a popular type of sweet treat with each shop making their own versions. I have posted Lindsey's recipe, along with a couple additions of my own. When I made these, I was amazed at how good the flavors were and found myself going back for "just another bite". Since these contain oats, they are higher in fiber. Even though the original recipe was very good, I added walnuts and dried cranberries, which also add more antioxidants, vitamins and minerals. I can see where these bars would be a wonderful base for all types of add-ins.


225 gm butter or margarine (or approx. 1 cup), may also use coconut oil
1 Tbsp golden syrup (pancake syrup) - I used King Syrup
1 tsp baking soda
1/2 tsp vanilla extract
1 cap-ful almond essence/extract- I used about 1 tsp
     Melt butter in microwave; stir in syrup (heat more if needed until syrup blends in). Add soda as well as vanilla and almond essence.

1 cup sugar
1 heaping cup flour
2 cups oats (I used quick oats)
1 cup coconut (I used unsweetened shredded coconut)
1/2 tsp salt
     Mix dry ingredients together. Then stir in the following:
1/4 cup chopped nuts (walnuts, almonds, pecans, etc), optional
1/2 cup or more dried cranberries- or may use other dried fruits instead, optional

Press into a 9x13 inch ungreased baking dish (I lined my pan with aluminum foil and lightly sprayed with nonstick spray). Bake at 350 degrees for 15 minutes.  Cool completely on wire rack and then may cut into bars. If desired, may use a simple confectioner's sugar and milk glaze drizzled over top. Store bars in an airtight container.

Serves approximately 15 larger bars or more depending if cut smaller.

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  1. I have never tried this before! They look really good!

  2. You've taught me something new :) Love the sweet mix of coconut and almond.


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