Bird Bars

1. 1

   Preheat oven to 350 degrees. Lightly spray a baking pan with cooking spray. If you like thick bars, use an 8x8 inch pan; for thinner bars, use a 9x13 inch pan.

2. 2

   On a rimmed baking sheet, toast the almonds and coconut for about 5-7 minutes , or until the coconut is golden. Give them a good turn with a spatula about half way through baking. Mix the toasted nuts, coconut, cereal and apricots in a large bowl and set aside.

3. 3

   Combine the rice syrup, apricot preserves and pinch of salt in a small saucepan over medium heat. Stir until it comes to a boil, about 4 minutes. Let cool slightly and pour over the mixture in the bowl. Stir until it is evenly incorporated.

4. 4

   Sread into the prepared pan with a spatula and refrigerate for about 20 minutes before cutting into bars. Wrap individually in wax or plastic wrap for easier handling and transport!

5. 5

   If desired, and to make easier to handle, coat bars in any type of ground nut for less sticky fingers!

No additional tips available.