Line 8-inch square baking dish with foil extending 2 inches over opposite sides of dish; spray with cooking spray.
In small saucepot, heat chocolate chips and oil over low heat 5 minutes or until most chips are melted, stirring frequently with rubber spatula; remove from heat and stir until all chips are melted.
Pour melted chocolate mixture over foil in prepared dish; spread evenly with rubber spatula. Sprinkle chocolate mixture with granola and salt; tap pan on surface to remove any air bubbles. Refrigerate bark 45 minutes.
Use foil to lift bark from dish; remove foil and cut into 16 squares. Refrigerate bark in an airtight container with parchment between layers up to 1 week.