You may also like
Categories:
coconut pecan halves dates cranberries kernels rolled oats butter light brown sugar white corn syrup salt nutmeg cinnamon vanilla Vanilla Baking Chips
Viewed: 11 - Published at: 3 years agoIngredients
- 12 cup unsweetened flaked coconut
- 12 cup pecan halves, chopped
- 14 cup dates, diced
- 14 cup unsweetened dried cranberries
- 12 cup unsalted sunflower seed kernels
- 1 14 cups rolled oats
- 2 tablespoons butter
- 2 tablespoons light brown sugar
- 14 cup white corn syrup
- 18 teaspoon salt
- 14 teaspoon nutmeg
- 14 teaspoon cinnamon
- 12 teaspoon vanilla
- 12-34 cup vanilla baking chips
Method
- Preheat oven to 350*.
- Line a 10 x 6 cake pan with parchment paper.
- In a large bowl, mix together coconut, pecans, dates, cranberries and sunflower kernels.
- Set aside.
- Heat the oats in a small frying pan until toasted a light brown.
- This could take about 10 minutes.
- Do not leave unattended.
- When done, add to the fruit and nut mixture.
- In a small saucepan, over medium heat, mix together butter, brown sugar, corn syrup, salt, nutmeg and cinnamon.
- Once incorporated, increase heat and boil for 1 minute.
- Remove from heat and add vanilla.
- Quickly pour this over the fruit/oat mixture and stir until combined.
- Press into the prepared pan.
- I've had good success laying another sheet of parchment over the mixture and pressing with a spatula.
- Bake for 15 minutes.
- Remove from oven and immediately sprinkle with vanilla baking chips.
- Allow the chips to soften for a few minutes, then using an offset spatula, spread to ice.
- Allow to cool to room temperature before removing from the pan and cutting into serving size pieces.
- They will be easier to cut if barely warm.
