- 2/3 cup whole pecans or almonds
- 2/3 cup whole cashews or walnuts
- 1 and 1/2 cup old-fashioned rolled oats
- 1/3 cup ground flax
- 1/2 cup mini chocolate chips
- 1/3 cup dried cranberries
- 1/3 cup raisins
- 1/2 cup honey (or maple syrup)
- 1 cup creamy peanut butter, melted
Line an 8×8 baking pan with parchment paper. Leave extra on the sides to use as handles for removing the bars when they are finished. Set aside.
In a food processor (or blender), pulverize the almonds and cashews for about 10 seconds into small pieces, leaving some large chunks in tact. In a large bowl, combine the oats, ground flax, crushed nuts, chocolate chips, dried cranberries, and raisins. Mix thoroughly. Set aside.
Mix together melted peanut butter and honey in a small bowl and pour over the dry ingredients. Mix until each bit is fully coated. (I used my hands to thoroughly mix). Scoop the mixture into prepared baking dish and press firmly until the tops are completely even. You'll want to pack it down nice and tight.
Place bars into the refrigerator to set up for at least one hour. Cut into 16 squares. Bars can be stored at room temperature for up to 1 week, in the refrigerator for up to 2 weeks, or in the freezer for up to 3 months. Thaw overnight in the refrigerator.
*Recipe and picture from sallysbakingaddiction.com