Copycat Nature Valley Chocolate Granola Thins

Keep reading for the complete recipe! ^_^

***adapted from: Shockingly Delicious**

INGREDIENTS

• 2 c. Rolled Oats
• 1 c. AP Flour
• 1 c. Shredded Coconut
• 2 stick (8 ounces) Unsalted Butter
• Pinch of Kosher Salt
• 1 Tbs Honey
• 1 c. Brown Sugar
• 1 tsp Vanilla Extract
• 1 tsp Baking Soda
• 1 c. chocolate chips (dark and semi sweet)
• 1 tsp of butter or shortening

DIRECTIONS

1. Heat the oven to 350F degrees. 
2. Line with parchment paper and spray a 13- by 9-inch baking dish with nonstick spray, or grease it with butter, and set aside.
3. Pulse rolled oats in blender for a few seconds until oats are only coarsely chopped.
4. Mix the chopped oats, flour and coconut in a large mixing bowl.
5. Melt the butter in a medium saucepan on the stove, and then add the salt, honey and brown sugar. 
6. Stir and heat to a simmer. 
7. After it simmers, turn off the heat, add the vanilla and baking soda, and gently stir.
   The mixture will foam up slightly and lighten in color, thickening somewhat. 
8. Pour this mixture into the dry ingredients and stir by hand.
9. Turn the mixture out of the pan into the prepared baking dish, and tamp it down, using a wet offset spatula or wet hands. 
   The harder and more firmly you press it into the pan, the better the results!
10. Bake for 15 minutes at 350F degrees, and then turn the oven down to 325F degrees and bake for another 10 minutes, until golden brown.
11. Remove pan from oven and let it cool completely at room temp or in fridge for 2 hours.
12. Use the parchment paper as a sling to remove bars from pan and transfer to a cutting board.
13. Cut into 36-40 bars.
14. Melt the chocolate chips & butter in a microwave safe bowl.
15. Dip the bottom of each bar into chocolate and transfer to parchment paper.
16. Repeat with each bar. 
17. Let chill in fridge until chocolate sets completely.