Ingredients
¼cuphoney
½tsppure vanilla extract
¼cupalmond meal
⅛tspsalt
1tsppumpkin pie spice
1tbspalmond butter
1⅓cupswhole almonds,roughly chopped
½cupdried cranberries
¾cupsalted pepitas,(shelled pumpkin seeds)
Preparation
Preheat oven to 300 degrees F. Line an 8- or 9-inch square baking pan with parchment paper with enough overhang on the sides to easily remove the bars from the pan. Set aside.
Using a rubber spatula or wooden spoon, mix the honey, vanilla, almond meal, salt, pumpkin pie spice, and almond butter together until combined.
Fold in the almonds, dried cranberries, and pepitas until combined.
Transfer mixture to prepared baking pan and press very firmly into an even layer. Pack it as tight as possible.
Bake for 20 to 22 minutes.
Remove from the oven and allow to cool completely in the pan set on a wire rack for 1 hour, then transfer to the refrigerator to chill for 1 more hour. This helps firm up the bars which make them stay compact.
Remove bars from the pan using the overhang on the sides and cut into bars. Individually wrap each bar in plastic wrap or parchment.
Store at room temperature for 1 week or in the refrigerator for up to 2 weeks.
