TROPICAL ROADIE BARS

Tropical Roadie Bars image

Provided by Trisha Yearwood

Categories dessert

Time 50m

Yield 16 to 20 bars

Number Of Ingredients 11

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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

Steps:

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.