Preheat oven to 300°F with wire rack in the center/middle position. Line an 11×17-inch rimmed baking sheet with parchment paper for best results.
In a large bowl, whisk together (¼ cup) maple syrup, (3 TBSP) coconut oil, (2 TBSP) honey, (2 teaspoons) vanilla and (¼ teaspoon) salt.
Add (2 cups) oats and (1 cup) sliced almonds and mix well to coat.
Use a silicone spatula or wooden spoon to transfer the granola mixture onto the parchment paper and spread it out into a super thin layer. Pat to flatten, adding pressure so the granola is nice and compact and most of the parchment is covered.

Bake for 20 minutes. Rotate the pan (180 degrees) for even toasting. Then bake for an additional 10-15 minutes or until golden in color. Ovens vary from home to home so just keep an eye on it and yank once it’s your personal level of golden perfection!
Once you remove the granola from the oven, allow it to cool on the baking sheet until completely cooled. This will give it the necessary time to get that signature crunch we all know and love. (The granola will not crisp up until it has cooled.)
Once the granola has fully cooled, melt the chocolate wafers according to the package instructions. If melting milk chocolate chips, add to a heat safe bowl and heat with in the microwave for 30 second intervals, stirring very well between each interval.
Using a zig-zag motion, pour melted chocolate over the sheet of granola and use a silicone spatula to smooth it into an even layer.
While chocolate is still glossy and wet, immediately add toppings.
Allow the bark to fully cool and break into shareable and snackable pieces. Enjoy!