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1
Position a rack in lower third of oven, preheat to 300AF.
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2
Line an 8-inch-square pan with parchment paper, allowing it to overhang on two opposite sides.
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3
Mix together cereal, pecans, pepitas, cherries (or cranberries), sesame seeds and ground flaxseeds in a large bowl.
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4
Add honey, vanilla and salt in a small saucepan.
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5
Warm over medium heat, stirring, until the honey is more fluid and the salt is dissolved.
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6
Pour the honey mixture over the dry ingredients and fold until everything is moistened and sticky.
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7
Allow to cool for 5 minutes.
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8
Fold in chips (or chopped chocolate) until evenly distributed.
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9
Transfer the mixture into the prepared pan and spread evenly with a fork.
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10
Using the back of the spoon or fork, press the mixture very firmly all over.
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11
(Alternatively, cover with parchment paper and press firmly all over.)
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12
Bake until the top is golden brown, 35 to 38 minutes, do not let the honey burn.
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13
Run a knife along the unlined sides of the pan to detach the bars.
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14
Allow to cool in the pan on a wire rack to room temperature, about 1 hour.
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15
Use the ends of the parchment to lift the bars from the pan.
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16
Gently remove the parchment.
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17
Cut into 16 squares.
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18
Serve or store at an air-tight container.
