Preheat oven to 250º F. Lightly grease with coconut oil a 9x13-inch pan baking pan. Line the pan with parchment paper with ends extending over edges of the pan. Spray the paper with more coconut oil. Set aside.
Stir together, in a large bowl, all the nuts, seeds, JIF Chocolate Peanut Powder, and coconut flakes. Mix to combine and set aside.
Place the dried cranberries, brown rice syrup, coconut oil, salt, and vanilla in a small food processor and process for 1 minute, or until mixture is fairly smooth.
Add the cranberry mixture to the nut mixture and mix until combined.
Transfer mixture to prepared pan. Press the mixture evenly and very firmly into the pan. The mixture should be as flattened and firmly packed as possible. Since the mixture is very sticky I oiled the back of a measuring cup to flatten and press it.
Bake for 30-35 minutes, or until bars are no longer sticky and lightly golden. Cool in pan, then remove (use the overhanging parchment as handles to lift it straight out of the pan) to a cutting board and cut into desired size bars. Wrap each bar in plastic wrap or wax paper.