1. Line an 8×8-inch square pan with parchment paper, leaving some overhang on two sides, and lightly grease the parchment and any exposed sides of the pan.

2. In a large bowl, combine the rolled oats, crispy rice cereal, ground flaxseed or chia seeds, dried cranberries, and chopped nuts, stirring until evenly mixed.

3. In a small saucepan over low to medium-low heat, add the peanut butter, honey, maple syrup, coconut oil, vanilla, and salt, stirring constantly until the mixture is smooth, glossy, and just starting to bubble around the edges.

4. Pour the warm honey–nut butter mixture over the oat mixture and use a sturdy spatula to fold everything together until all of the dry ingredients are well coated and no dry pockets remain.

5. Let the mixture cool for 2–3 minutes so it is warm but not hot, then gently fold in 1/3 cup mini dark chocolate chips, reserving the remaining 2 tablespoons for topping.

6. Transfer the mixture to the prepared pan and press it down very firmly into an even layer, making sure to compact the edges and corners so the bars hold together.

7. Sprinkle the reserved chocolate chips over the top and press them lightly into the surface, then cover the pan and refrigerate for at least 1 hour, or until the mixture is firm.

8. Use the parchment overhang to lift the chilled slab from the pan, place it on a cutting board, and slice into 12 bars or squares with a sharp knife.