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I make these for my kids' lunches and they really like them. They might crumble a little around the edges when cutting them but generally they hold together pretty well. You have to be careful to get the moisture content just right--the dough is pretty wet/sticky when I put it in the pan. Before they are totally done cooking, I remove the pan from the oven, cut the bars and then put them back in the oven to continue baking. I remove the bars from the pan to a cooling rack before I let them cool completely. once they're cool, they'll break up a lot more when you're taking them out of the pan. the first one sometimes breaks, but really, the chef needs to test one anyway.
Units: US | Metric
Serving Size: 1 (735 g)
Servings Per Recipe: 1
The following items or measurements are not included:
whole wheat flour