Ingredients: 1/2 cup almond butter, 1/2 cup agave nectar, 1 cup crispy rice cereal, 1 cup granola, 1/2 cup almonds, chopped, 1/2 cup chopped dried fruit (I use apricots and craisins), dash of salt, vegetable oil for greasing.
1. Melt the almond butter and agave nectar together in a sauce pan, set aside.
2. Mix together all the other ingredients in a large bowl, then pour in the almond butter mixture and knead all the ingredients together.
3. Use a small amount of vegetable oil to grease a baking sheet and then cover the entire baking sheet with plastic wrap. Spread the granola mixture in a thin layer and press down firmly.
4. Refrigerate for at least an hour, then flip the pan over to remove and cut into individual granola bars.