Instructions

• Cut an 8 x 8 inch square of parchment paper and place it in the bottom of an 8 x 8 inch baking pan (leave some overhang on two sides if possible to lift the bars out later).
• In a large saucepan, combine 1/4 cup unsalted butter, 1/4 cup brown sugar, 1/4 cup honey, and 1/4 cup creamy peanut butter. Heat over medium-low, stirring occasionally until the mixture melts and begins to bubble around the edges.
• Once bubbling, continue to cook while stirring constantly for 2 minutes. Remove the pan from heat and stir in 1 teaspoon vanilla extract.
• Add 2 cups quick oats, 1/2 cup crispy rice cereal, and 3/4 cup chopped pretzels to the hot mixture. Stir until all dry ingredients are fully coated and evenly combined.
• Pour the mixture into the prepared pan and press it down evenly into a compact layer using a spatula or clean hands. Press firmly so the bars will hold together.
• Evenly sprinkle 1/4 cup mini chocolate chips over the top, then gently press them into the surface so they adhere without melting.
• Refrigerate the pan for at least 30 minutes, or until the mixture is firm.
• Use the parchment overhang to lift the set mixture from the pan, place on a cutting board, and cut into bars. Store the bars in the refrigerator.