Line 8 or 9’’ square pan with parchment paper, with some paper overhang.

Mix Dry Ingredients: In a large mixing bowl stir together oats, rice krispies cereal, and flaxseed.

Microwave Wet ingredients: Add butter, brown sugar and honey to a large microwave safe bowl and cook for 1 minute. Remove from microwave and stir mixture until butter has melted. Return to microwave for 1 1/2 minutes. Carefully remove from microwave and stir in vanilla.

Combine: Drizzle mixture over dry ingredients, stirring gently until coated evenly. Stir in chocolate chips. Pour mixture into prepared pan, spreading into an even layer.

Press into pan: Place a small piece of parchment over the mixture (or use lightly greased hands) and press mixture firmly into the pan. This is important so they don't crumble when you cut them. Sprinkle mini chocolate chips on top and press them gently onto the tops of the bars.

Refrigerate for about 1-2 hours before pulling up on the parchment paper to remove them from the pan and cut them.

Store in an airtight container in the fridge for firmer bars or at room temperature for softer bars.