Instructions

2. Lightly coat a 9X11-inch pan with cooking spray and set aside. If you don't have a pan that size, use a similar sized pan, like a 8X12-inch.
3. In a large bowl, stir together the oats and rice krispies and then set aside.
4. In a small saucepan, combine the butter, honey and brown sugar.
5. Cook over medium heat until the butter melts and the mixture comes together, stirring frequently. Cook at a simmer (so the mixture is lightly bubbling) for 2 minutes.
6. Remove from the heat and stir in the vanilla.
7. Pour the wet mixture over the oats/rice krispies and mix with a wooden spoon until evenly moistened.
8. Press the mixture into the prepared pan, pressing down very firmly. If the mixture isn't pressed down well enough, the bars will be crumbly once they cool.
9. Sprinkle the mini chocolate chips on top. Press lightly if you want them to stick to the bars.
10. Let the bars cool for at least 2 hours at room temperature. Cut into rectangles.
11. Store well covered at room temperature for 2-3 days.