Line an 8x8-inch square baking pan with parchment paper, leaving some overhang for easy removal.
In a medium saucepan over low heat, melt the peanut butter and honey together, stirring until smooth and combined. Remove from heat and stir in the vanilla extract and salt.
In a large mixing bowl, combine the crispy rice cereal and oats. Pour the warm peanut butter mixture over the dry ingredients and stir until evenly coated.
Transfer the mixture to the prepared pan. Use a spatula or the back of a spoon to press it down firmly into an even layer. Make sure to compress it well to help the bars hold their shape.
In a microwave-safe bowl, melt the chocolate chips and coconut oil in 30-second intervals, stirring between each, until smooth. Alternatively, melt the chocolate in a heatproof bowl set over a pot of simmering water (double boiler method).
Pour the melted chocolate over the peanut butter base and spread it into an even layer with a spatula.
Refrigerate the bars for at least 1-2 hours, or until the chocolate is firm and the base has set.
Once set, lift the bars out of the pan using the parchment paper overhang. Use a sharp knife to cut into squares or rectangles.
