{CHOCOLATE CHIP SNACK BARS}

These are a variation of the breakfast bars.  So yummy!  I make a bunch and freeze them for my husband to pack in his lunch.

1 1/2 c. oats
1 1/2 c. shredded wheat cereal
1 1/2 c. pecans
2 1/4 c. dates
3/4 t. cinnamon
3/4 t. salt

3/4 c. vegan chocolate chips

1/3 c. water

1 1/2 T. egg replacer powder
1/2 c. honey
1/2 T. vanilla

• Preheat oven to 350.
• Place first ingredients in a food processor.  (If you don't have a large capacity processor, you might have to do this in 2 parts.)
• Process until finely chopped.
• Add chocolate chips and pulse a few time, until they're the size you want.
• In a large bowl, whisk together water through vanilla.
• Add the oat mixture, and stir to combine.
• Transfer to a lightly greased 9x13 baking dish and flatten down gently.
• Bake on 350 for 20 minutes, or until the edges are golden brown.
• Allow the bars to cool completely before cutting and serving.  (They're even better after being chilled in the fridge or freezer.)

{CHERRY CHOCOLATE CHIP SNACK BARS}

Another variation on breakfast bars:

1 1/2 c. oats

1 1/2 c. shredded wheat cereal

1 1/2 c. cashews

1 1/4 c. dates

3/4 t. cinnamon

3/4 t. salt

1 1/4 c. dried cherries
3/4 c. vegan chocolate chips

1/3 c. water

1 1/2 T. egg replacer powder

1/2 c. honey

1/2 T. vanilla

• Preheat oven to 350.
• Place first ingredients and 3/4 c. dried cherries in food processor.  (If you don't have a large-capacity processor, you may need to do this in 2 parts.)
• Process until finely chopped.
• Add remaining 1/2 c. cherries and the chocolate chips, and process until they're the size you want.
• In a large bowl, whisk together water through vanilla.
• Add oat mixture and stir to combine.
• Transfer to a lightly greased 9x13 baking dish, and lightly press flat.
• Bake on 350 for 20 minutes, or until edges are golden brown.
• Allow to cool completely before cutting and serving. (They're even better chilled in the fridge or freezer.)