• Line a 9x9 inch baking dish with parchment paper across the bottom and sides.
• In a large bowl, combine the coconut, rice krispies, oats, almonds, cinnamon, and salt.
• In a medium saucepan, mix together the almond butter, honey, brown sugar, and coconut oil over medium low heat. Cook, stirring often, until the mixture is melted and smooth with a syrup consistency. Remove from heat and stir in the vanilla extract.
• Add the melted ingredients to the bowl with the oat mixture. Stir thoroughly to combine.
• Transfer the granola to the prepared pan, pressing down to create a firm, even layer. Cover and refrigerate for at least 1 hour.
• Remove the parchment from the pan. Cut the granola into bars.

For the Mummy Topping:

• In a double boiler or microwave safe bowl in 20 second increments, melt the white chocolate until smooth. Transfer to a pastry bag with a medium to small tip or a ziplock bag with the corner snipped off. Drizzle the white chocolate over each of the bars to make a mummy pattern. Towards the top of each rectangle, pipe two circles for eyes. Top each of the circles with a mini chocolate chip.
• Store the mummy bars in the refrigerator for up to 7 days until ready to serve.