Line a 15”x10” inch (25cmx38cm) jelly roll pan or baking tray with aluminium foil or baking paper, leaving a little overhang for easy removal. (I find foil easier to use as it moulds nicely to the tin when pushing the granola bars together).

In a large bowl, combine the rolled oats, Rice Bubbles, and salt. Set aside.

In a small saucepan, melt the butter, honey, and brown sugar over medium heat. Stir continuously until the mixture comes to a gentle boil. Continue cooking for about 3-4 minutes, stirring often so it doesn’t burn. The mixture should be glossy and slightly thickened.

Remove from the heat and stir in the vanilla extract. Pour the hot syrup over the dry ingredients and mix well until everything is evenly coated.

Let the mixture cool for about 20 minutes. This helps prevent the chocolate chips from melting. Once cool, stir in the chocolate chips gently.

Transfer the mixture to the prepared tin. Use the back of a spoon or a piece of parchment paper to press it down firmly. The more compact it is, the better it will hold together once set.

Chill in the fridge for at least 2 hours, or until firm. Lift out using the foil and slice into bars or squares with a large, sharp knife.