Preheat your oven to 350°F (180°C), then line a 9 x 12-inch baking tray with parchment, set aside.

In a medium saucepan over medium-low heat, combine the butter, honey, maple syrup, brown sugar, and cinnamon.

Allow simmering until the sugar has dissolved and a dark syrup has formed. 

Remove from the heat and fold in the oats, salt, coconut, dried cranberries, and almonds. Using a spatula, continue to fold everything together until evenly coated in the syrup.

Transfer the oat mixture to the prepared baking tray and press down using your spatula into one evenly packed layer.

Bake the granola bars for 25-30 minutes, until golden brown and toasted on top.

Remove from the oven and allow to cool to room temperature before lifting the whole sheet out of the tray.

Cut them in 1 1/2 x 4-inch bars. This will yield 18.

Dip the bottom half of each bar in melted chocolate then allow to set, chocolate side up, on a rack. If your bars do not set up after 30 minutes to an hour, place them in the fridge until the chocolate has hardened. 

Once the chocolate has set, use the additional melted chocolate to drizzle over the top for garnish. Once the chocolate drizzle has set, enjoy!

Cover and store the granola bars in an airtight container at room temperature for up to 2 weeks. They can also be kept in the freezer for longer.