1-½ cup Nuts, Chopped, I Used Walnuts And Pecans
¼ cups Shredded Coconut
½ cups Raisins
6 Tablespoons Salted Butter
1 cup Brown Sugar
1-½ teaspoon Ground Cinnamon
6 Tablespoons Liquid Honey
2 Tablespoons Molasses
Toast oats, nuts and coconut in a large skillet over medium-high heat until fragrant, stirring often. Remove to a large bowl and toss with raisins.
Place butter, sugar, cinnamon, honey and molasses in a small saucepan. Cook over medium heat, stirring occasionally, until it comes to a boil. Remove from heat and stir into oat mixture until evenly coated. Let sit just until cool enough to handle.
In the meantime, line a 7×11 inch pan with plastic wrap. Spoon mixture into pan, pressing down to compact. Place in the fridge for 30 minutes to firm up. Once firmed, remove from pan, peel away plastic wrap and slice into 16 bars (half lengthwise and then into 8). Wrap individually in plastic wrap or parchment paper, if desired. Store covered at room temperature.