When baking something which needs to bind - like a (British) flapjack / cereal bar - I have mixed results when it comes to cutting it, even if I repeat the same recipe. Sometimes it binds really well, sometimes it's a crumbly mess, especially after cutting.
Apart from the obvious: a) pressing down hard and evenly before putting it in the oven and b) using enough binding agent (honey / syrup / fat), what other tricks are there?
e.g. Is it better to cut hot, warm or cold? Leaving it to go cold in its tray seems to work best, but my instinct and habit with all baking is try and get the item out of its tin/tray immediately and let it cool on a rack.