Preheat oven to 160 degrees celsius (fan-forced). Grease and line a 28cm X 20cm rectangular slice tin with baking paper.
Place the coconut oil, honey and peanut butter into the Thermomix bowl. Melt on 90 degrees, 2 minutes, Speed 2 (or until melted).
Add the cinnamon, vanilla extract, salt and brown sugar and mix on Speed 4, 5 seconds.
Add the rolled oats, coconut, cranberries, almonds, plain flour and puffed rice. Mix on Reverse, Speed 2, 10 seconds. Scrape down the sides of the bowl and repeat.
Pour the mixture into the prepared tray and press down firmly and evenly.
Bake for 25-30 minutes or until just golden. Allow to cool completely.
Melt the dark chocolate in the Thermomix by grating on Speed 8, 5 seconds, then melting for 3 minutes, 60 degrees, Speed 2. Pour the chocolate over the top of the slice and place into the fridge to set.
Store in an airtight container in the fridge for up to 1 week.