Line an 8x8x2-inch baking pan with foil, extending foil over the edges of the pan. Grease foil; set pan aside.
In a small saucepan combine brown sugar, honey, butter, and peanut butter. Bring to boiling over medium heat, stirring constantly; reduce heat. Simmer for 2 minutes. Remove from heat.
In a large bowl stir together granola, sunflower kernels, soy nuts, almonds, and peanut butter pieces. Add brown sugar mixture to granola mixture; toss to combine. Immediately press granola mixture evenly into the prepared pan. Chill about 15 minutes or until firm.
Use foil to lift uncut bars out of pan. Place on cutting board; cut into 8x1-inch bars. Transfer bars to a sheet of waxed paper. Drizzle with melted chocolate. Let stand about 15 minutes or until chocolate is set. Place bars in bag; close bag.
Layer bars between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
In place of the peanut-butter flavor, we like honey-flavor, maple-flavor, or other flavor granola. In place of the peanut butter pieces, try butterscotch flavor or white baking pieces.