Easy Coconut Apricot Puffed Rice Bars Recipe

Chewy, crispy, and naturally sweet coconut apricot puffed rice snacks that last days with only a few ingredients and no baking.  


– 3 cups puffed rice – 1 cup flaked almonds (coconut flakes are great too) – 1/2 cup chopped dried apricot – 1/2 cup shelled pistachios chopped – 1/4 cup honey – 1 1/2 tablespoons coconut oil – 1/2 cup coconut butter

Step 1

Put puffed rice, almonds, apricots, and pistachios in a large bowl. Mix honey, coconut oil, and coconut butter in a small pot over medium-low heat.   


Step 2

Let the mixture warm and stir constantly until it comes together. Pour it over dry ingredients after removing from heat. A good stir soaks all dry ingredients.   

Step 3

Spread baking paper out in an 8-inch (20-cm) square pan, leaving some extra to help you pull the bars out. 

Step 4

For the rice to be as even as possible, scrape it into the pan and press it down hard with a spatula or spoon. 

Step 5

Wrap the pan in foil and put it in the fridge for one to two hours or the freezer for thirty to forty minutes, until it sets. 

Step 6

Remove the pan from the oven and cut the set mixture into bars or squares. I make 16 little squares because it's easier to cut them after baking. Eat bars within a week from a sealed container in the fridge.   

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