Place the peanut butter in the microwave for about 1 minute, until it gets nicely warm and melted. Reserve.
In the same fashion, warm up the honey but only for about 30 seconds; you do not want the honey to come to a boil. Reserve.
In a large mixing bowl, combine the rolled oats, chopped almonds, cranberries, sunflower seeds, pistachios and salt.
In a small food processor, process the dates, melted peanut butter and warm honey until they form a sticky paste, about 30 seconds. Add to reserved dry ingredients.
Using a sturdy wooden spoon, or even better yet your hands, mix until all the ingredients are very well combined. The mixture will be extremely sticky and sort of hard to mix so really, if you're not afraid to get a little dirty, I strongly suggest that you use your hands.
Transfer the granola mixture into the prepared pan and press very firmly into an even layer.
Place in the refrigerator to set until firm, about 2 hours. Remove from fridge and lift the granola bars out of pan using parchment paper overhang. Using a sharp knife, cut into 12 bars and enjoy as desired.
Store in the refrigerator in an airtight container or individually wrapped in plastic film for up to 3 weeks.