_{Photo: Iain Bagwell; Styling: Heather Chadduck}

Ingredients

1/2 cup butter, melted

1/2 cup dark corn syrup

1/4 cup firmly packed light brown sugar

1 teaspoon vanilla extract

1/8 teaspoon salt

3 cups uncooked regular oats

1 1/2 cups coarsely chopped pecans

1/2 cup toasted wheat germ

1 1/2 (4-oz.) semisweet chocolate baking bars, chopped

Preparation

Preheat oven to 325°. Stir together first 5 ingredients in a large bowl. Add oats, pecans, and wheat germ, stirring to coat. Spread mixture in a lightly greased 15- x 10-inch jelly-roll pan. Bake 25 to 30 minutes or until toasted, stirring every 10 minutes. Cool completely in pan on a wire rack (about 30 minutes). Stir in chocolate. Store in an airtight container at room temperature up to 3 days, or freeze up to 6 months.

Makes 6 cups

Borrowed from Southern Living, November 2012

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