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Tropical Roadie Bars
Total:
50 min
(includes cooling time)
Active:
30 min
Yield:
16 to 20 bars
Level:
Intermediate
Total:
50 min
(includes cooling time)
Active:
30 min
Yield:
16 to 20 bars
Level:
Intermediate

Ingredients

Directions

Special equipment: a candy thermometer

Line a small cookie sheet or quarter sheet pan with parchment paper. Spray lightly with nonstick spray.

Spray a large bowl. Add the almonds, pecans, dried pineapple, millet, oats and coconut flake and stir well.

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.

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.

Transfer to a cutting board and cut into 16 to 20 bars. Store in an airtight container.

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