Preheat oven to 375 F. Line baking sheet with aluminum foil and set aside. Line a 6 inch square pan with parchment paper and set aside.
In a small bowl mix oats and nuts. Transfer to baking sheet and bake for 5-10 minutes, until toasted and fragrant. Set aside.
In a microwave safe bowl combine honey, molasses, sugar, unsalted butter and vanilla. Microwave 20 seconds, stir and repeat until butter has melted and sugar has dissolved.
Allow honey mixture to cool for a few minutes, then top with oat and nut mixture, dark chocolate and chicharrones. Mix to combine.
Transfer granola mixture to parchment lines pan and press mixture into mold using hands or the back of a spatula. Transfer to freezer for 5 minutes, then press granola down again firmly until compact. Return bars to freezer for an hour. Slice bars and serve, or keep in refrigerator until ready to enjoy.