Line your pan. Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides so you can lift the bars out later.

Combine the dry ingredients. In a large mixing bowl, stir together the 2 1/2 cups rolled oats and 1 cup crisp rice cereal.

Warm the binder. In a small saucepan over medium-low heat, combine the 1/2 cup peanut butter, 1/2 cup honey, 2 tablespoons brown sugar, and 1/4 teaspoon salt. Stir for 2-3 minutes, just until smooth and the sugar dissolves. Do not let it boil.

Add vanilla. Remove the saucepan from heat and stir in the 1 teaspoon vanilla extract.

Mix it all together. Pour the warm peanut butter mixture over the oat mixture and stir well until every oat is coated.

Fold in the chocolate chips. Let the mixture cool for about 5 minutes, then fold in the 1/2 cup mini chocolate chips so they don't fully melt.

Press firmly into the pan. Transfer the mixture to your lined pan. Using the back of a spatula or your hands (lightly greased), press down very firmly and evenly across the whole pan.

Chill until firm. Refrigerate for at least 1 hour, or until the bars are firm to the touch.

Slice and serve. Lift the block out using the parchment overhang and slice into 12 bars with a sharp knife.