Preheat your oven to 350°F (180°C), then butter and line a 9 x 13-inch (23x33 cm) baking pan with parchment. Set aside.

In a medium saucepan over medium-low heat, combine the butter, honey, maple syrup, brown sugar, cinnamon and salt. Heat gently, stirring frequently, just until the sugar is dissolved.

Remove from the heat and fold in the oats, coconut, almonds and raisins (or other dried fruit). Using a spatula, continue to fold everything together until evenly coated in the syrup.

Transfer the oat mixture to the prepared baking tray and spread into an even layer, pressing down with the spatula to pack everything together.

Bake the granola bars for 25-30 minutes, until golden brown and toasted on top.

Let cool for 10 minutes, then, while still warm, use the parchment to help lift the bars out of the pan. Cut them in half lengthwise and then each half into 1 ½ inch (3 ¾ cm) wide bars. You will get 9 for each half. Allow to cool completely.

If you wish you can dip the bottom half of each bar in melted chocolate, then place it, chocolate side down, on the prepared baking sheet. Drizzle the remaining chocolate over the top for garnish, then allow the chocolate to set for about 1 hour or until completely hardened before removing from the parchment paper. (To set the chocolate faster, refrigerate if 30 minutes.)

Store the granola bars in an airtight container at room temperature for up to 2 weeks.