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Line a 20cm square baking pan with baking paper
Chop peanuts and cashews into small pieces
Combine all dry ingredients in a bowl: rolled oats, chopped peanuts, chopped cashews, sesame seeds, popcorn, chopped dates, dried cranberries, protein powder, ground chia seeds, and salt
Stir dry ingredients together until well incorporated
Heat peanut butter and honey in a saucepan over gentle heat, add 2 tbsp water and stir until combined and warm
Pour the hot peanut butter mixture into the dry ingredients and stir quickly with a spatula
Add additional water if mixture is too dry
Once cooled slightly, mix with your hands until everything is well combined and holds together
Transfer mixture to the prepared baking pan and press down firmly and evenly
Refrigerate for at least 20 minutes, ideally overnight, until solidified
Remove from pan and cut into bar-sized portions
Optional: Melt dark chocolate using a double boiler method and dip bars in chocolate
Optional: Add toppings to chocolate while still wet
Refrigerate until chocolate sets completely
Store in the fridge for up to 2 weeks or freeze for longer storage