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.