These bars were really easy to make and really good. There were no tricky techniques involved in this recipe. I did have to go to the local health food store to find the brown rice syrup, but otherwise I actually had most of the other ingredients on hand. 
I didn’t have pumpkin seeds and forgot to get them when I was at the health food store, so I just used a bit more of the almonds and the sunflower seeds. For the dried fruit I used a mix of white and dark raisins, dried cranberries, dried figs, and a couple of dried apple slices that I wanted to use up. I had thought about leaving the coconut out, but I’m glad I didn’t. It does add nice flavor to the bars. I didn’t really have any problems with this recipe, however, when I went to remove them from the pan they were very sticky on the bottom. 
You really do need to line the pan with parchment paper like the recipe says. I don’t think you could get them out in one piece if you didn’t use the parchment paper. There were too many for my husband and I to consume in just a few days, so I wrapped some of them in parchment paper and put them in the freezer. I took one out in a couple of days just to see how it had survived the freezer and was pleased with the results. So even though Dorie doesn’t mention freezing them, I’d say it’s ok if you can’t use them all right away. They make a great mid afternoon snack or a quick morning breakfast substitute.
This post participates in the Baking Chez Moi bake-along. To see the other participants results visit the Tuesdays with Dorie LYL (Leave your link) blog post. The recipes are not generally posted online. You will need to buy the book for the complete set of recipes.
createdbycarlene 
The combination of fruits you used sounds delicious. And thank you for experimenting with freezing them…it’s good to know that works.
I made these while on vacation so I didn’t have my usual work crew to devour them, thus the experiment with the freezer. 🙂
Good to know on the freezer information, thanks for that as I wondered how that would work. Love that whole idea of figs in these, next time I will use some of those as well. Such fun to read about everyone’s combinations this week. Your bars look wonderful.
My figs were left over from my second batch of Rugelach. They did work well.
Dried figs sound like a great addition! I love how flexible the recipe is — have leftover fruits? Throw them in! Perfect for adventurous bakers!
Exactly, I think any time I make these they will likely be different depending on what dried fruits I have on hand.
Very happy to hear that these bars freeze well. Next time I’m just going to halve the recipe, though.
I agree, I think I could do with just half the recipe for the two of us.
Your bars look perfect! I’m always surprised when people say a recipe made too many servings. I gave some to a friend and wanted them back for myself!
It isn’t that I didn’t “want” to eat the whole pan at once. They were delicious. But just coming off the holidays I was trying to pace myself. 🙂
Freezing them is a great idea! I am putting together a list of items I can make for my sister who is due in April so I want to stock her freezer and these would be perfect for them! I’ve got a busy household so these will be gone in no time! I’ll have to make a special batch and hide them if I want left overs.
cheers :0)
The figs sound like a fabulous addition! Your bars look lovely! Glad to know they freeze well! I’m taking what’s left of mine to my grandchildren this week!
I like the idea of adding figs. Next batch! These are delish, and easily gobbled up in no time if one is not careful.
Thanks for the freezing tip! Hadn’t thought of that and I hate wasting anything.
That’s great that you can freeze them. Though I am on my second batch of them already! Love how versatile they are!