Line an 8x8-inch baking dish with parchment paper, extending the paper up the sides.

In a large mixing bowl, combine rice cereal and old-fashioned rolled oats. Set aside.

To a small saucepan over medium heat, add peanut butter, honey, and salt. Heat until melted and creamy (about 2-3 minutes).

Remove from heat. Stir in vanilla extract.

Pour over the cereal mixture. Gently fold until evenly coated.

Fold in the mini chocolate chips, reserving a few for the topping.

Add the granola bar mixture to the lined pan. Using a sheet of parchment paper, press the mixture into an even layer. Top with reserved chocolate chips.

Refrigerate for at least 2 hours, or until the bars are set.

When ready, remove the granola from the pan. Slice into 10 bars.

For optimal freshness and shape, store in the refrigerator or freezer.