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Grease bottom of 13 X 9 X 2" glass baking pan; set aside.
Preheat oven to 350F.
Toss coconut, nuts and seeds together in a large mixing bowl.
Combine SugarSlim, sugar-free honey, peanut butter, butter and cinnamon in a small sauce pan.
Heat over medium low heat, stirring, until SugarSlim is dissolved and mixture becomes a "syrup".
Pour "syrup" over coconut mixture, toss until all pieces are coated.
Press into prepared pan.
Bake for 15 to 20 minutes.
Cool completely before cutting.
Per Serving: 345 Calories; 31g Fat (75.7% calories from fat); 10g Protein; 12g Carbohydrate; 7g Dietary Fiber; 8mg Cholesterol; 71mg Sodium.
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