1/2 cup butter softened
3/4 cup sugar
1 cup all purose flour
1 egg
1/4 tsp baking soda
10 bacon strips -cooked and crumbled
2 cups cornflakes
1/2 cup raisins

Cream butter and sugar
Beat in egg, flour and soda
Stir in bacon, cornflakes and raisins
Drop by rounded tsp 2" apart on ungreased pan
Bake 15-18 minutes until lightly browned
Cool 2 minutes before removing from pan
Store in refrig

We like to heat them slightly before eating, but will be fine at room temp when camping.

Enjoy!!!

Cream butter and sugar. Add egg and vanilla. Combine flour, soda and salt;
add to creamed mixture and mix well. Stir in oats and wheat germ. Fold in
cheese and bacon. Drop by rounded teaspoonfuls onto greased baking sheets.
Bake at 350 degrees for 15-17 minutes

This one sounds good too.

¾ cup all-purpose flour
¾ cup toasted wheat germ
¼ cup sugar
½ tsp. baking powder
½ tsp. cinnamon
¼ cup melted butter or margarine
¼ cup honey
1 egg
½ tsp. vanilla
1 cup raisins
½ cup chopped walnuts

Heat oven to 350 degrees. Grease an 8 inch square pan. Combine flour, wheat germ, sugar, baking powder and cinnamon. Stir in butter, honey, egg and vanilla; mix well. Stir in raisins and walnuts. Press mixture firmly into greased pan. Bake at 350 degrees for 20 to 25 minutes or until lightly browned. Makes 10 bars.

Note: You can substitute craisins, dried cherries or chopped dried apricots (or a combination of them) for the raisins.

Michael's Energy Bars (from Michael Chiarello)

1 cup quick-cooking oats
1/2 cup sliced almonds
1/2 cup dark raisins
1/2 cup golden raisins
1/2 cup dried apricots
1/3 cup unsalted butter, room temperature
1/2 cup brown sugar
1/4 cup golden molasses
1 egg
1 cup unbleached all-purpose flour
1/4 cup whole-wheat flour
1/2 cup nonfat dry milk
1/4 cup toasted wheat germ
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon vanilla
Pinch gray salt
1/2 cup milk (2 percent is preferable)
1 tablespoon unsalted butter

Preheat oven to 300 degrees F.
Place oats and sliced almonds on a baking sheet. Toast in oven for 10 minutes. Set aside. Turn the oven to 325 degrees F.

Place raisins, apricots, oats, and almonds in a food processor. Pulse about 10 times until coarsely chopped. Set aside.

In the bowl of a heavy-duty mixer fitted with a paddle, beat the butter, brown sugar, molasses and egg until light and fluffy.

In a separate bowl, combine both flours, dry milk, wheat germ, baking powder, baking soda, vanilla, and salt. Add to the creamed mixture. Add the milk and mix thoroughly. Add dried fruit mixture.

Butter a 13 by 9 by 2-inch baking pan. Pour in the batter and spread evenly. Bake for about 30 minutes, until set. Cool in the pan. Cut into 18 (1 by 4-inch) bars.

To store, wrap bars individually in plastic wrap. Will keep for about 1 week. For longer storage, freeze for up to 3 months.

And the smell when you are warming makes you drool, with the bacon aroma.
I always wrapped them in foil, and warmed in the oven.