Almond Butter Apricot Granola Bars

-1 In a large bowl, combine the dry ingredients together- the nuts, seeds, oats, chocolate chips, dry fruit, cinnamon and salt 
-1 In a microwave safe bowl, melt the coconut oil and maple syrup together. Once melted whisk in the almond butter and vanilla extract until smooth using a whisk or immersion blender. If your almond butter is not smooth, I suggest blending it first before mixing it in. 
-1 Pour the wet ingredients into the dry and combine with a rubber spatula until everything is evenly coated. 
-1 Line a 9 x 9 pan with parchment paper and flatten the mix into the pan.
-1 Refrigerate for at least 2 hours before slicing. Slice into 12 larger bars or 24 smaller squares.
-1 Melt the chocolate chips and coconut oil until smooth then drizzle over each bar. 
-1 Keep refrigerated for up to 2-3 weeks, or freeze for up to 2 months