In a microwave or over a double boiler, melt the chocolate chips.
Stir in the almond butter and agave until smooth.
Add in the oats, cereal, almonds, dried fruit, and salt and mix until everything is completely covered.
Line an 8 x 8 baking tray with wax paper. Dump the batter into the pan and press down into an even layer.
Refrigerate the bars until they’ve hardened—about 20-30 minutes.
With a sharp knife, cut the bars in half horizontally and into quarters vertically into 8 2 x 4 bars.
Store in the refrigerator for up to 2 weeks.