A perfect back-to-school recipe that doubles as a healthy snack in the lunch box, and a delicious treat for after school.

2 cups rolled oats
¾ wheat germ
½ cups sunflower seeds
½ cup flax seeds
1 cup crushed nuts

2/3 cups brown sugar
½ cup honey
4 tbs. butter
2 tsp. vanilla
6 oz. mini semi-sweet chocolate chips

It is important to do steps in order:
1. Grease and line with wax paper a 9” X 13” glass brownie pan
2. Chop/crush nuts
3. Combine first 5 ingredients and spread on large cookie sheet
4. Bake for 10 minutes
5. While baking, combine next 4 ingredients in large saucepan and heat on stove top, stirring till melted and evenly mixed (do not allow to boil)
6. Mix hot, dry ingredients in with hot sticky ingredients
7. Spread into prepared 9” X 13” pan and flatten
8. Sprinkle top liberally with chocolate
9. Cover with wax paper and flatten down in pan
10. Cover with lid and put in fridge
11. In about an hour, take out and cut into bars
12. Store in fridge, in sealed container, with wax paper between layers

Elaine Duchaineau