In a large mixing bowl, combine the crispy rice cereal and salt. Set aside.

In a medium saucepan over low heat, combine the peanut butter and honey. Stir continuously until the mixture is smooth and well combined, about 3-5 minutes.

Remove the saucepan from heat and stir in the vanilla extract.

Pour the warm peanut butter mixture over the crispy rice cereal. Mix well until all the cereal is evenly coated.

Line an 8x8-inch baking dish with parchment paper, leaving some overhang for easy removal. Transfer the mixture into the dish and press it down firmly with a spatula or your hands to create an even layer.

In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring in between, until smooth and fully melted.

Pour the melted chocolate over the pressed cereal mixture, spreading it evenly with a spatula.

Refrigerate the bars for at least 1 hour or until the chocolate is set.

Once set, lift the bars out of the dish using the parchment paper overhang. Cut into squares or rectangles and serve.