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Tropical Roadie Bars

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  • Level: Intermediate
  • Total: 50 min (includes cooling time)
  • Active: 30 min
  • Yield: 16 to 20 bars
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Nonstick spray, for the cookie sheet and bowl

2 cups skin-on roasted almonds,

3/4 cup chopped pecans, toasted 

1 1/4 cups chopped dried pineapple

1 cup puffed millet 

1 cup rolled oats

1/4 cup sweetened coconut flakes 

1/2 cup brown sugar 

1/2 cup maple syrup 

1/4 cup frozen pineapple juice concentrate 

Pinch salt 


Special equipment:
a candy thermometer
  1. Line a small cookie sheet or quarter sheet pan with parchment paper. Spray lightly with nonstick spray.
  2. Spray a large bowl. Add the almonds, pecans, dried pineapple, millet, oats and coconut flake and stir well.
  3. In a medium saucepot fitted with a candy thermometer, add the brown sugar, maple syrup, pineapple juice concentrate and salt; mix together with a heatproof spatula. Place the pot over high heat and cook the syrup to the soft-ball stage (240 degrees F), about 10 minutes.
  4. Pour the syrup over the nut mixture and toss well. Scrape onto the prepared cookie sheet and press firmly and evenly into a tight, compact layer. Cool for about 20 minutes in the refrigerator.
  5. Transfer to a cutting board and cut into 16 to 20 bars. Store in an airtight container.