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 counter-top to room temperature for two hours or until the chocolate chips are set before cutting into bars. Wrap in parchment or plastic wrap and store at room temperature.