Heat oven to 350° F. Line the bottom and sides of a 9-inch square pan with non-stick aluminum foil. Lightly oil or spray with cooking spray. Set aside.

Combine oats and almonds on a large baking sheet with sides. Bake at 350° F for about 10 minutes, stirring once, or until lightly toasted. Transfer to large bowl.

Combine butter, honey, brown sugar, vanilla extract, and salt in a small saucepan over medium heat. Cook, stirring occasionally until mixture comes to a full boil. Continue cooking for 2 to 3 minutes, or until mixture registers 220° F on an instant read thermometer.

Pour syrup mixture over oat and almonds; mix well. Let cool for 5 minutes.

Add dried cranberries and ¼ cup mini-chocolate chips. Stir to combine.

Transfer granola mixture to prepared pan; use a rubber spatula or damp hands to firmly press mixture into pan for about a minute. (The harder you press, the more likely the mixture will hold together when cut into bars.)

Sprinkle remaining 2 Tablespoons mini-chocolate chips over granola mixture. Gently press into mixture with rubber spatula.

Wrap individual bars in plastic wrap; store in airtight container for up to a week.

Yield: 12 to 15 bars.