Just looked at the ingredients. Did you know that palm oil in its various forms is a saturated fat? And too much sugar for my liking. I guess I'm just too fussy!

The ProBars look a lot better but they're even sweeter. They also contain sea salt, which I can't have due to my iodine sensitivity.

What I need is a good recipe that I can adjust to my liking but that will keep for several weeks at room (or car) temperatures after baking! I suspect I'd better stick with the nuts!