Title: Snacks-to-go: crunchy cereal squares
 Categories: Cookies
      Yield: 20 Squares
 
      4 c  Corn flakes, coarse crumble
      1 c  Unsweetened coconut, shred
    1/2 c  Sunflower seeds
    1/2 c  Toasted almonds, coarse chop
    1/2 c  Dried apricots, chopped
    1/2 c  Pitted dates, coarsely chop
    1/2 c  Corn syrup
    1/4 c  Butter
    1/4 c  Water
    1/2 c  Packed brown sugar
 
  Crease 13x9-inch baking dish; line bottom with parchment paper or
  greased foil. Set aside.
  
  In large bowl, mix together corn flakes, coconut, sunflower seeds,
  almonds, apricots and dates.
  
  In saucepan, cook corn syrup, butter and water over medium-high heat
  until butter is melted. Stir in sugar until dissolved. Bring to
  rolling boil; boil vigorously, without stirring, for 3 minutes.
  
  Pour over flake mixture, tossing to mix well.
  
  Spread in prepared dish, levelling and pressing firmly. Bake in 325F
  160C oven for 30 minutes. Cut around edges to release. Let cool in
  pan on rack. Invert and remove paper. Turn right side up; cut into
  squares. Per Square: about 170 calories, 2 g protein,
        9 g  fat, 22 g carbohydrate