Preparation Steps

• Line an 8x8 inch baking pan with parchment paper, leaving overhang for easy lifting. Lightly grease the parchment.
• In a large bowl, combine oats, crispy rice cereal, chopped peanuts, and 0.33 cup of the mini chocolate chips. Toss to distribute.
• In a small saucepan over low heat, add peanut butter, honey, brown sugar, coconut oil, and fine sea salt. Warm, stirring constantly, until smooth and the sugar is dissolved, about 2 to 3 minutes. Remove from heat and stir in vanilla.
• Immediately pour the warm peanut butter mixture over the dry ingredients. Mix with a spatula until every bit is evenly coated and sticky.
• Transfer mixture to the prepared pan. Press very firmly into an even layer using a greased spatula or the bottom of a measuring cup to compact the bars.
• Sprinkle the remaining mini chocolate chips over the top and press lightly so they adhere. Add flaky sea salt if using.
• Refrigerate until set, about 15 to 20 minutes.
• Lift out using the parchment overhang and cut into 16 bars. Store bars in an airtight container at room temperature for 3 days or refrigerate up to 1 week.