Coconut-Pecan Cereal Bars


These nutty-sweet bars could be dessert, a quick breakfast, or after-school treats.


  • 1 package (7 ounces) sweetened shredded coconut

  • 1 ½ cups pecan halves

  • Nonstick cooking spray

  • 1 package (10 ounces) marshmallows

  • 4 tablespoons unsalted butter

  • 4 cups cornflakes


  1. Preheat oven to 350. Spread coconut on one side of a large rimmed baking sheet, and pecans on other side, keeping them separate. Toast until fragrant, 15 to 20 minutes, tossing occasionally.

  2. Meanwhile, coat an 8-inch square baking pan with cooking spray; line with a strip of waxed paper (leaving an overhang on two sides). Spray paper.

  3. In a large nonstick pot over medium-low, heat marshmallows and butter until melted, 5 to 10 minutes, stirring frequently.

  4. Stir in cornflakes, coconut, and pecans. Transfer to prepared pan; press in 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.

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