Hazelnut and Cranberry Bar

So all the bars from last week were gone by Friday evening, and I did not think about fixing some until I was looking for a snack on Sunday afternoon. As always, I just took what i had on hand to make those bars. This time I did not add any sugar since I subtituted the agave juice with honey. I liked them better in fact, not as sweet.

Ingredients: 2 cups of almond, 2 cups of pecan, 1 cup of hazelnut, 2 cups of dried cranberries, 1/4 cup of almond butter, 1/2 cup of honey.

Place all the nuts on the flexipat and place the flexipat in a warm oven of 375 for 10 minutes or until the nuts are getting toasted and fragrant. Remove them from the oven and empty them into a large chopper, add the cranberries and chop until it is coarsely chopped.  Place the honey and the almond butter in a microwavable bowl and warm them up for a minute. Empty the content of the bowl into the nut mixture and pulse a few times to mix up the almond butter to the nuts. Empty the nut mixture onto a flexipat and cook in a warm oven of 375 for 10 minutes. Remove the flexipat from the oven and let it cool. Flip the side of the flexipan and slide the nut bar onto a chopping board. With a sharp knife, cut bars of 1 inch by 3 inches. Place the bars into a airproof container and eat as you wish. Et voila!!!

Bon Appetit and Happy Cooking!!!