Step 1

Preheat oven to 180°C, fan forced.

Step 2

Grease or line a square baking dish with baking paper.

Step 3

Place coconut oil, sugar, salt and honey in a small saucepan over medium heat.

Step 4

Stir until sugar has dissolved, reduce the heat to low and cook for 2 minutes.

Step 5

Remove from heat and stir in the vanilla extract; cool completely.

Step 6

In a large bowl, combine oats and rice bubbles.

Step 7

Give the honey mixture a stir, pour over the oats and toss to coat. I found it easier to use my clean hands to toss.

Step 8

Firmly press the mixture into the prepared pan, ensure mixture is tightly compacted into pan.

Step 9

Sprinkle the top evenly with the chocolate chips, gently press them into the top of the bars.

Step 10

Bake slice in oven for 12-15 minutes, then allow to cool.

Step 11

Place slice in the fridge for 1 hour.

Step 12

Using a sharp knife, cut into snack size bars.

Step 13

Store bars in an airtight container in the refrigerator for 1-2 weeks (we never have any left after 1 week!) or the freezer for up to 3 months.