These cereal bars are some of my favorite treats! They are good for breakfast, after school snacks, or dessert. In fact, I always love to make these for dessert when we grill hamburgers! Toasting the coconut and pecans really brings out their best flavors. I found this recipe in the July/August 2007 edition of Everyday Food.
1 (7 oz.) package sweetened shredded coconut
1 1/2 cups pecan halves
nonstick cooking spray
1 (10 oz.) package marshmallows
4 T. unsalted butter
4 cups cornflakes
Preheat the oven to 350. Spread coconut on one side of a large rimmed baking sheet, and pecans on the other side, keeping them separate. Toast until fragrant, 15 to 20 minutes, tossing occasionally.
Meanwhile, coat an 8-inch square baking pan with cooking spray; line with a strip of wax paper (leaving an overhang on two sides). Spray paper.
In a large nonstick pot over medium-low, heat marshmallows and butter until melted, 5 to 10 minutes, stirring frequently.
Stir in cornflakes, coconut, and pecans. Transfer to prepared pan; press firmly with a metal spatula (coated with spray to prevent sticking). Cool until firm, about 2 hours. Remove from pan; peel off paper. Using a serrated knife, cut into squares.
Yield: 16 bars