South African Ngala Crunchies

South African Ngala Crunchies by

Scott Culpepper


Serves: 16 Crunch Bars


  • 5 cups oats
  • 1 cup sugar
  • 1 cup cake or all-purpose flour
  • 2 tsp. baking soda
  • 2 tbsp. maple syrup
  • 2 cups sweetened coconut
  • 2¼ cups butter, melted


  1. Preheat oven to 350°F.
  2. Combine all of the dry ingredients together and mix well.
  3. Slowly add the butter while mixing all the ingredients.
  4. Pour mixture into a 13x18 baking pan and press by hand or rolling pin.
  5. Bake for 12-15 minutes or until golden brown.
  6. Allow to cool and cut into small bars.
  7. Line the bottom of the oven with aluminum foil. Sometimes the butter cooks over the edge and will burn to your oven. I cut the bars into 4x4 squares to yield 16 pieces.