Preheat oven to 350F and line a large pan with parchment paper. (I use an 11x15 pan, but you can use a 9x13 pan if that's what you have -- your bars will just be thicker).
Toss oats, nuts, and coconut together and spread out on a large cookie sheet. Bake 10 minutes, or until lightly browned. Transfer to a large mixing bowl and add raisins and sunflower seeds. Turn the oven down to 300F.
Meanwhile, bring butter, honey, peanut butter, brown sugar, and salt to a boil in a small saucepan over medium heat. Cook and stir for a minute, until peanut butter is melted, then remove from heat and add vanilla.
Pour honey mixture over toasted oatmeal mixture and mix well. And I mean <em>well</em>. Any dry stuff that isn’t coated with some wet stuff is prone to fall off during the cutting of the bars.
Sprinkle the parchment paper with chocolate chips, to your liking. If you want a full coating of chocolate, you’ll need more than 1 cup, but I think that amount adds a nice bit of chocolate without making this into a fudge bar.
Spread the granola mixture over the chocolate chips, and press it down well. If it’s cool enough, it doesn’t hurt to use your clean hands to press and make sure everything is sticking together — again, you want to avoid the mixture just falling apart when you cut the bars. If it’s still pretty hot, just use a rubber spatula.
Bake 25-30 minutes, until golden brown.
Cool completely, preferably overnight. When completely cool, carefully lift out using the parchment paper, and set on a cutting board. Use the longest chef’s knife you have to carefully cut into bars. These pack a high-protein punch that isn't exactly low-calorie, so I recommend small bars!