Mishloach Manot Goodies for Purim – Part 2

South African Crunchie Bars Dressed Up for Purim

As promised,here’s another recipe for another sweet goody that can go in your mishloach manot basket. Ask a South African about “crunchies” and they’ll probably ask you which ones you’re talking about. There’s the store bought, very delicious Cadbury’s milk chocolate covered honeycomb bar. The other “crunchie” you’ll find all over South Africa is a oatmeal, brown sugar bar that’s rich and rustic in  taste, and is very easy to make.

This one’s another one that can be made parev, using margarine instead of butter. The ingredients are as simple as it gets, and the taste is wonderful, and not overly sweet. If this one’s not sweet enough for you, you can add another half a cup of brown sugar. I like it especially because it’s not cloyingly sweet.



1¼ cup butter/margarine

1 tablespoon golden syrup or honey (you can buy golden syrup in specialty food stores in Israel such as Meatland in Ra’anana)

2 cups oats (I use the quick cooking oats, but you can also use regular)

1 cup flour

1 cup shredded coconut

1 cup packed brown sugar

1 teaspoon baking soda

How to make it

1. Pre-heat the oven to 180°C (350°F)

2. Mix the flour, oats and coconut in a bowl.

3. Cut the butter into pieces and melt over medium heat in a saucepan. When the butter has melted, add the syrup/honey and brown sugar and heat till it just starts bubbling. Then add the baking soda, stir through and remove from heat.

4. Pour the butter mixture into the dry ingredients and stir together making sure all the dry ingredients are covered with the butter mixture.

5. Line a medium-sized baking pan with baking paper and spray with non-stick spray. Press the mixture into the pan with a spoon or the bottom of a metal measuring cup, spreading it evening across the base of the pan.

6. Bake for 15 minutes, then turn the oven down to 160°C (300°F) for another 5-10 minutes or until golden brown, making sure not to burn the top.

7. Remove from the oven, allow to cool in the pan for about 5 minutes and cut into bars – makes about 48 bars. Cool completely before eating otherwise the bars will crumble.


4 thoughts on “Mishloach Manot Goodies for Purim – Part 2

  1. Hi Margo

    Just came across your blog. Really wonderful recipes. Which marg do you use in Israel. I have tried so many and they are really awful. Compare them to the sweet marg the Americans have ie hadar and mehadrin – the local ones are really not suitable for decent baking. Many thanks


    • Thank you Ilana. I use Machma. Not ideal but it works. For non baking use, I try use Tofutti sour cream or cream cheese wherever I can instead of margarine, for example in mashed potatoes.

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