Fruit-and-Nut Breakfast Bars

I made a few changes based on the previous review. I baked at 325 degrees. I also allowed the bars to completely cool in the pan before removing. I had flattened the bars to 1/4 inch of thickness. (I found myself completely confused by the "shaping into a log" narrative.) These bars were more chewy than crunchy, but they are definitely a nice alternative to the commercial bars out there which are loaded with sugar, soy protein isolate, etc. - all of which I'd rather avoid!

This isn't the crispy, tasty homemade breakfast bar I was hoping it would be. Flavor is nice enough, texture was soft and sticky. If I made again (though I likely won't), I'd play around with oven temp and bake time.

These bars are delicious, easy to make and packed with nutrition and energy. I make them with any nuts or dried fruits I have on hand, and especially like the orange juice component with the dates. I like to cut them into bite-size pieces to serve for dessert: guests think they're candy!