Halve the rice syrup in this recipe if you’d prefer crunchy bars. From Emma Christensen.
- 1/2 cup flaked coconut
- 11/2 cup high-fiber cereal mix (like Kashi Go-Lean)
- 11/2 cup crispy rice cereal
- 1/2 cup dried mango, chopped
- 1/2 cup dried pineapple, chopped
- 2/3 cup brown rice syrup
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Heat the oven to 325 degrees. Line an 8-by-8 inch baking pan with parchment so the ends hang over the sides of the pan. A little cooking spray helps hold the parchment in place.
Combine the coconut flakes and cereal mix on a baking sheet. Toast until the coconut turns golden, 8-10 minutes. Combine the coconut, cereals and dried fruit in a large mixing bowl.
Combine the rice syrup, brown sugar, vanilla and salt in a small saucepan. Cook over medium heat, stirring occasionally, until the syrup loosens to a pourable consistency and bubbles appear on the surface, 4-5 minutes.
Pour the syrup over the nuts and cereal. Stir with a heatproof spoon until the dry ingredients are evenly coated. Scrape the mixture into the pan and pat it firmly into the corners. Bake for 5 minutes. Cool overnight.
Remove the bars from the pan by lifting on the parchment. Cut into bars. Wrap each in wax paper or plastic. Store at room temperature for up to a week.
Makes 8 large bars.
Per serving: 245 calories; 3 g fat (2 g saturated fat; 11 percent calories from fat); 52 g carbohydrates; 0 mg cholesterol; 235 mg sodium; 3 g protein; 5 g fiber.