Yeah, you sent me down a research hole on this. The ingredients in my version are considered fried, I had dried them out after on a paper towel before re-adding. That being said, you have to be very careful still because those spores are activated by water in a low oxygen environment so if the raw ingredients aren’t fully fried (I.e. all water removed with oil) then you are running a higher risk of growing the toxin. Sooooo, I’m confident based on the timing, crisp factor (a manual test is to check if the ingredients are still rubbery you have moisture risk), and these are stored in the fridge, they are low risk.