My tips:
1. For the 1 cup total of honey/agave, I suggest that at least 1/2 cup is honey. Agave does not hold the bars together as well. I usually do 1/2 cup honey and 1/2 cup agave, though I sometimes just do 1 cup honey.
2. Add or subtract any of the nuts to your liking.
3. If you don't have coconut oil, just use all butter (or Crisco if you want dairy free). However, coconut oil is super yummy and I suggest you at least try it at least once. I buy this one HERE. If you do the Subscribe and Save option, it is $14.70 for two 15 ounce tubs. It is a great, healthy replacement for butters and oils in baking. We also use it to help the little bumps our 3 year old gets on her arms.
4. If you aren't going to eat them all right away, store in the fridge. We make a batch almost weekly. Each batch makes about 20-24 bars, depending on how big you cut them.
UPDATE: In my recipe page that you can view and download HERE, I seemed to have left out of the directions that the brown sugar is added in to the pot with the honey/agave mixture. Since I don't know a quick and easy way to edit the document I loaded online, this will have to do for now ;)
Enjoy!
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