My Kinda Bars
Yields 18 bars measuring approximately 1½-inches by 4½-inches or 27 bars measuring approximately 1½-inches by 3 inches.
  • 1½ cups chopped almonds
  • 1½ cups chopped walnuts
  • 1 cup chopped pecans
  • 2 cups chopped unsweetened rice puff cereal (not krispy cereal...puffed.)
  • ½ cup raisins
  • ⅓ cup honey
  • ⅓ cup pure maple syrup (or brown rice syrup)
  • 1 tablespoon coconut oil (more for greasing baking pan)
  • ¼ teaspoon salt
  • 2 tablespoons pure maple extract (or 1-2 tablespoons maple flavoring like Mapleine.)
  • ¼ teaspoon baking soda
  1. Heat oven to 250 F.
  2. Prepare a large rimmed baking pan or cake pan by greasing with coconut oil. Prepare a 9X13 baking pan by lining with buttered (or you may use coconut oil) parchment.
  3. In a large bowl, combine the nuts, raisins, and cereal.
  4. In a medium pan on medium heat, bring the honey, maple syrup, coconut oil, and salt to a boil. Turn down slightly to maintain a gentle boil and cook for 4 minutes, stirring occasionally.
  5. Remove from heat and stir until the bubbles are gone. Add the flavoring and baking soda and stir briskly.
  6. Pour hot mixture over nuts and cereal in the bowl and stir until combined.
  7. Pour into the large greased pan and bake for 45 minutes, stirring every 15 minutes.
  8. Spread baked mixture into parchment-lined pan and press firmly. You may want to cover with a sheet of parchment and press again with your hands.
  9. Cool until solid but still slightly warm. Lift out, using parchment, and cut into strips.
  10. Store in an airtight container, layered with waxed paper or parchment. These freeze well, too!
Recipe by The Rowdy Baker at