In a large bowl, stir together puffed rice, fruit medley, almonds and cinnamon; set aside.
In a shallow wide-bottomed saucepan over medium heat, combine almond butter, honey, flaxseed and butter; stir constantly until smooth, 3 to 5 min.
Pour honey mixture over puffed rice mixture; stir to coat evenly. Using hands, press into a 9-in. (23 cm) square baking pan. Wrap loosely with plastic wrap and freeze for 30 min.
Cut into 15 bars. Wrap individually in plastic wrap; refrigerate for up to 2 days, or place individually wrapped bars in resealable bags and freeze for up to 4 weeks.
Before pressing the mixture into the pan, wet your hands to prevent sticking.