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Bake for 8-10 minutes or until lightly toasted. In a Dutch oven over medium heat, bring sugar and corn syrup to a boil. Cook and stir for 2-3 minutes or until sugar is dissolved. Remove from the heat; stir in peanut butter until combined. Add the raisins, cherries, sunflower kernels, and toasted oats, almonds and coconut; mix well. Using a metal spatula, press mixture into an ungreased 15x10 inch baking pan. Cool to room temperature. Cut into bars.
By Robin from Washington, IA
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