Coconut-Pecan Sweet and Salty Bars

1. 1

   Preheat the oven to 325 degrees F. Grease a 10-by-5-by-3-inch loaf pan with gluten-free cooking spray.

2. 2

   Line the pan with an overhanging piece of parchment paper to easily remove the bars.

3. 3

   Place the almonds, coconut, pecans, cereal, rice syrup, molasses, salt and cinnamon in a large bowl.

4. 4

   Stir to combine and evenly coat.

5. 5

   Transfer the coconut mixture to the prepared pan and, using a greased piece of parchment paper, press down firmly to spread evenly.

6. 6

   Bake until just firm, about 12 minutes.

7. 7

   Let cool completely on a rack.

8. 8

   Reduce the oven to 250 degrees F. Line a rimmed baking sheet with parchment paper and place a wire rack on top.

9. 9

   Remove the coconut bar from the pan and cut evenly into 6 bars.

10. 10

    Place, gooey-side up, on the wire rack.

11. 11

    Bake until almost dry to the touch, about 15 minutes.

12. 12

    Let cool completely on a rack.

* Per serving · 4 servings · Values may vary.

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