Chewy Peanut Butter Fruit and Nut Granola Bars

Preheat oven to 350F. Line a baking sheet pan with parchment and pour the oats on so that they are spread evenly. Toast the oats for 30 minutes. On a separate pan, toast all the nuts for 20 minutes. On a third separate pan, toast the seeds for 20 minutes. We want to keep the nuts and sunflower seeds separated as the nuts will be chopped and the sunflower seeds need to remain whole. (round cake pans work well here).Line a 13"x9" baking dish with parchment paper. Secure the parchment paper to the two long sides with clips.While the nuts, seeds and oats are toasting, rough chop the cranberries and apricots. Add them to a large mixing bowl. Set aside.In a 2 quart sauce pan, mix the peanut butter, maple syrup, brown rice syrup, salt and vanilla extract until all the ingredients come together. Gently warm the mixture on low just until it is pourable. If needed, use a whisk to get the ingredients to come together.Add the toasted oats and sunflower seeds to the large mixing bowl with the dried fruit. Rough chop the nuts and add them to the dried fruit/oat/nut mixture in the large mixing bowl.Pour the peanut butter mixture over the dry ingredients and mix throughly.Pour the mixture into the prepared baking dish, spreading it evenly in the dish. Use your hands to press the mixture in. The firmer the press, the better!Refrigerate the granola for at least 1½ hours or freeze for 30 minutes.Lift the granola out of the pan using the parchment as handles. Cut into 1½" x 4" bars.Store in the refrigerator for up to two weeks or freezer for up to a month.Mix the cacao and warmed oil in a small bowl. Mix until ingredients are incorporated. Drizzle over the granola bars. Pop in the fridge for a few minutes to allow chocolate to set.