Toast oats and nuts at 350F until
lightly toasted, about 8-10 minutes.
Line a full sheet tray with
parchment paper and a pan extender.
Combine the water, corn syrup, honey, peanut butter, brown
sugar, cinnamon and salt in a saucepan over medium heat. Cook, stirring
occasionally until the mixture is bubbling and the sugar is completely dissolved.
Combine the peanut butter mixture with the oats and almonds.
Mix well. Let cool about 10 minutes until just barely warm to the touch, and
then add the dried fruits, chocolate chips and puffed rice. Stir to
combine.
Transfer the mixture to the prepared pan and firmly press
the mixture into the pan.
Scatter the remaining 2 tablespoons of chocolate chips over
the pressed granola mixture, and gently press them into the top. Cover and refrigerate
for at least 60 minutes before cutting bars into desired size. Store granola
bars at room temperature individually wrapped for up to 7 days.
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