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Toast the oats by preheating the oven to 325°F (160°C) and toasting the oats for 8–10 minutes until lightly golden. Let cool.
In a large bowl, stir together the roasted peanuts, roasted almonds, toasted oats, brown rice crisps, chia seeds, and sea salt.
In a small saucepan over low heat, combine the peanut butter, honey, coconut oil, and vanilla extract. Stir until fully melted and bubbling slightly. Remove from heat.
Pour the warm binder over the dry mix and stir until fully coated. Let cool slightly (to avoid melting the chocolate base).
Melt the chocolate and coconut oil in a microwave or double boiler, stirring until smooth and glossy.
Line an 8x11" pan with parchment paper. Spread the melted chocolate evenly across the bottom. Press the granola mixture firmly on top — pack it down well.
Chill in the fridge for 1–2 hours (or freezer for 45 min). Once firm, lift out and slice into bars.