Line your baking dish with parchment paper, leaving a slight overhang for easy lifting later.
In a microwave-safe bowl, combine honey or maple syrup with butter or coconut oil. Microwave in 30-second bursts, stirring in between, until the mixture is smooth and bubbling, about 1-2 minutes. The aroma of melting butter and sweet syrup will fill your kitchen.
Add the chocolate chips to the warm mixture and stir until they’re fully melted and the mixture is glossy and smooth.
Pour the melted chocolate mixture into a large mixing bowl. Add the rice cereal and rolled oats, then fold everything together with a spatula until the cereal is evenly coated and sticky.
If desired, fold in nuts or dried fruit for extra texture and flavor. Mix quickly to keep the cereal crunchy and prevent it from setting too soon.
Transfer the mixture into your prepared dish. Use the back of a spatula or your fingers to press it down firmly and evenly, creating a compact layer.
Let the bars set at room temperature for about 30 minutes, or place in the fridge for 15-20 minutes if you’re in a hurry. You’ll see the mixture firming up and becoming glossy as it cools.
Once firm, lift the slab out of the dish using the parchment paper overhang. Place it on a cutting board and slice into 12 even squares or rectangles with a sharp knife.
Serve immediately or store the bars in an airtight container at room temperature for up to 3 days, or in the fridge for a week. Wrap individual bars for portable snacks.
