In a large microwave-safe bowl combine peanut butter, nectar and contents of Pouch 2. Microwave 1 minute. Stir and microwave 1 additional minute. Pour in Pouch 1 and remaining ingredients; stir well. Press mixture into a greased 8 x 8 baking pan. Chill 30 minutes or until firm. Makes about 16 bars.
Tip: To toast coconut, add the shredded coconut to a large dry skillet. Heat the skillet over medium-high heat. Stir the coconut every 1-2 minutes so it doesn't stick to the pan. Cook until it's evenly browned, which can take 5-8 minutes. Remove the pan from heat and transfer the coconut to a bowl to cool.