Line an 8-inch by 4-inch loaf pan with parchment paper so it hangs off the side. I cut a conventional 16-inch by 12-inch long piece of parchment in half so I end with parchment sized 8-inches by 12-inches.
Make the Bars
Use a processor to blend up ingredients, just until combined. If you process too long, it becomes a creamy texture. I prefer to stop when the granola, pumpkin seeds, and chips are still a bit textured.
Spread this sticky batter on to the bottom of the lined loaf pan.
Break up the chocolate bars into a 2-cup pyrex measuring cup, add a tablespoon of solid coconut oil, and microwave at 60 seconds. Stir the warm chocolate for a few minutes until all remaining chunks of chocolate are melted. Microwave another 30 seconds if needed to melt the chocolate further.
Pour the melted chocolate over the bar batter.
Freeze the loaf pan for 1-2 hours. I would stay closer to 1 hour. You don't want the bar to become brick hard or that would defeat the purpose of making a soft protein bar.
Cut the Bars
Cut them into slices using a knife, heated in a pot of boiling water and wiped off between each slice.
Refrigerate the bars to eat them regularly. Freeze them only for long-term storage.