Add the crispy rice cereal to a large bowl and set it aside. Lightly grease a 9×13-inch baking dish or line it with parchment paper for easy removal later.

In a medium saucepan, combine the honey, granulated sugar, creamy peanut butter, and vanilla extract. Heat over medium heat, stirring constantly with a spatula or wooden spoon.

Continue stirring for 2–3 minutes, just until the mixture is smooth, glossy, and fully combined. Do not let it boil, as overheating can make the bars hard instead of chewy.

Carefully pour the warm peanut butter mixture over the rice cereal. Using a spatula, gently fold and stir until every piece of cereal is evenly coated and no dry spots remain.

Transfer the cereal mixture to the prepared 9×13-inch pan. Lightly grease your hands or the back of a spatula and gently press the mixture into an even layer.

Press firmly but not too hard—over-packing can lead to dense, tough bars.

In a double boiler (or a microwave-safe bowl), melt the chocolate chips and oil together until smooth.

Microwave method: Heat in 20–30 second intervals, stirring between each, until fully melted and glossy.

Pour the melted chocolate mixture over the pressed cereal layer. Use an offset spatula or the back of a spoon to spread the chocolate topping evenly to the edges. Sprinkle lightly with flaky sea salt, if desired.

Place the pan in the refrigerator for about 30 minutes, or until the chocolate layer is fully set. Once firm, slice into small squares and serve.