energy bar recipe

Wow! It's over! We kind of miss getting on the bike already - I'm going for a solo ride today, just for old times sake! We had an incredible time with you all and want to thank you for making a couple of old fogies feel so welcome and a part of your group of friends - we had a blast!
For all of you who got through the second day due, in part, to the amazing energy bar recipe I found on the net, here it is ( the recipe calls for dipping the bars in chocolate & paraffin(to raise the melting point), which I didn't do but I've included the whole recipe anyways):
1c. regular rolled oats 2 tsp butter
1/2 c sesame seeds 1 c. light corn syrup
1 &1/2 c finely chopped apricots 3/4 c sugar
1&1/2 c raisins 1 & 1/4 c chunky style peanut butter
1 c. blanched almonds, chopped 1 tsp orange or lemon extract
1/2 c nonfat dry milk 2 tsp/ grated orange or lemon peel
1/2 c toasted wheat germ 2 c. semisweet chocolate chips
4 oz. paraffin or 3/4 c. butter/marg (paraffin is the wax you put on top of jam to seal it)

Spread oats on a cookie sheet and bake at 300F until oats are toasted, about 25min, stirring frequently to prevent scorching.

Toast sesame seeds in a frying pan over med. heat. Shake often until golden, ~ 7 min.
Put in a large bowl along with apricots, raisins, milk and wheat germ. Mix well. Mix hot oats into dried fruit mixture.

Butter hot baking pan and set aside.

Combine corn syrup and sugar in fry pan; bring to a rolling boil over med. high heat and quickly stir in peanut butter, flavour extract and peel. ( I used 'peanuts only' peanut butter which is a lot thicker than the Kraft or Skippy types, so it got thick REALLY fast. I would just barely bring the sugar/syrup to a boil next time before adding peanut butter and see how that works)

AT ONCE(gets thick really fast, as I said) pour over the oatmeal mixture and mix well. Quickly
spread in buttered pan and press into an even layer (I used a rolling pin). Cover and chill until firm(at least 4 hr). Cut into bars 1&1/4 x 2 1/2 ".

For chocolate coating:

Melt chocolate chips and paraffin in top of double boiler over pot of simmering water, stirring often; turn heat to low.
Using a pair of tongs, dip 1 bar at a time into chocolate, let drip over pot until no more drips then place on wire racks set over waxed paper.
Store in fridge for up to 4 weeks; longer in freezer.

Remember tandem tubbies and enjoy!!!