Preheat oven to 350 degrees. Line a 9x9 or 8x8 pan with parchment paper, set aside. You may also line with foil just be sure to grease it well.
Place chopped almonds and oats on a baking sheet and bake for 3 minutes, stir and bake for another 2. How long you toast them for is personal preference, I don't like mine to be that toasted. Once they're done, pour them into a large bowl.
In a small saucepan on medium-low heat, combine butter, coconut oil, honey and brown sugar together until everything is dissolved and smooth, about 3 minutes. Stir in vanilla. Pour the mixture over the oats and almonds. Stir until everything is evenly and well coated. Let the mixture cool for about 5 minutes before adding in mix-ins to reduce the melting of chocolate. Lightly fold in craisins and 1/4 cup of chocolate chips to reduce melting. Pour into prepared pan and evenly distribute granola throughout. Sprinkle 2 tsp of chocolate chips on top. Press down firmly for about 5 minutes until granola is firmly compacted. This part is SUPER important so you're granola bars don't fall apart, take your time. (I like to use a piece of greased wax paper or greased rubber spatula to help me along.) Once granola is firmly compact, chill in the fridge for 2-3 hours. Bars will be hard after chilling so let them rest for about 10 minutes on the counter before cutting up to serve.
I store mine separately, each wrapped in a piece of plastic wrap. If your house is warm, store them in the refrigerator or find a cool place like a cabinet or pantry. They will stay soft and fresh up to 2 weeks.