In a large bowl, stir oats and rice cereal together. Set aside.

In a small pot, melt butter, honey and brown sugar together over medium high heat until it comes to a bubble. Reduce the heat and cook 2 minutes. Pour in vanilla and stir. Pour over dry ingredients and mix well to moisten all ingredients.

Pour into lightly greased small jelly roll pan {about 12x8x1} and press out to be about 3/4 inch in thickness. (If your pan isn’t small enough, pack the mixture into one side. You really want to press them down so they stick together.) Sprinkle with mini chocolate chips and press down lightly.

Cool on a countertop to room temperature for 2 hours or until the chocolate chips are set before cutting into bars. Wrap in parchment or plastic wrap and store at room temperature.

Note: If your granola bars don’t seem to be staying together when you cut them, you may have made them too thin or you didn’t pack them in tight enough. Stick them in the fridge for 20 minutes and that should help keep them together. (Be sure not to keep them in there too long or else they’ll become super hard!) The next time you make them, try reducing the butter to 3 tablespoons and really packing them down.