Directions

1. Preheat oven to 375 F (190 C).

2. In large bowl, beat butters and sugar until light and well combined. Beat in egg and vanilla.

3. In bowl, whisk together flour, baking powder and cinnamon. Stir into butter mixture until well combined. Fold in rice, coconut and trail mix.

4. Spread mixture into a parchment-lined 13-x9-inch (33 cm x 23 cm) baking dish. Bake in the centre of oven until golden and set, about 25 to 30 minutes. Let cool before slicing into bars with a serrated knife.

5. Store in an airtight container for up to 3 days or wrap and freeze for up to 1 month.

Tip: These bars can also be prepared as cookies.

*To ensure the recipe is gluten-free, avoid trail mixes containing chocolate, Smarties or dates as these products may contain barley malt flavouring or wheat flour.