1/2 cup packed dried sweetened cranberries
1/2 cup chopped pecans, toasted
6 tablespoons (3/4 stick) unsalted butter
1/3 cup packed dark brown sugar
3 tablespoons honey
¼ cup reduced fat peanut butter (you could substitute almond butter if you like)
½ cup white chocolate chip
Preheat oven to 350°F. Line 9-inch square baking pan with foil, allowing foil to extend over sides. Butter foil or spray with non-stick cooking spray. Mix oats, raisins, and pecans in bowl. Combine butter, sugar, honey and peanut butter in medium saucepan. Stir over medium heat until butter melts and mixture is smooth and begins to boil. Pour butter mixture over oat mixture and stir until well coated. Mix in chocolate chips. Transfer to prepared pan. Using spatula, press mixture evenly into pan.
Bake oat mixture until top is golden brown, about 30 minutes. Transfer to rack and cool. Using foil as aid, lift out of pan; place on work surface. Using large sharp knife, cut into 18 bars.