Line an 8x8-inch square baking dish with parchment paper; spray the parchment with nonstick cooking spray.

In a small skillet, toast the coconut over medium-low heat until it just begins to brown, stirring often, about 4 minutes. Watch it carefully, as it can go from toasted to burnt quickly!

In a large bowl, stir together toasted coconut flakes, oats, and brown rice cereal.

In a microwave-safe liquid measuring cup or bowl, combine the almond butter, coconut oil, honey, and butter. Microwave on high for 30 seconds, stir, and then microwave as needed in 15-second intervals until melted and smooth. Stir in the vanilla and salt until well combined.

Pour the almond butter mixture over the oat mixture and stir until everything is well coated. Transfer to the prepared baking dish and press the mixture evenly and firmly down into the pan. (Lay a sheet of parchment paper over the top to prevent the mixture from sticking to your hand as you press it down.)

Chill in the refrigerator for at least an hour before removing the parchment and bars from the pan and slicing into bars.

Melt the chocolate chips in a microwave-safe bowl by heating for 1 minute, stirring, and then heating in 15-second intervals until completely melted. Drizzle chocolate over granola bars.

Granola bars are best stored in the refrigerator, and will keep for about a week.