Line a 8x8-inch baking pan with parchment paper and set aside.
Put the coconut oil in a large microwave safe bowl. Melt in the microwave for 30 to 50 seconds. Remove the bowl from the microwave and add the peanut butter, honey, and vanilla extract. Stir until smooth. Add the oats, crispy rice cereal, coconut, flaxseed, chia seeds, and salt. Fold in the mini chocolate chips.
Transfer the mixture to the prepared pan. Press down with your hands and then use the bottom of a glass or jar to press the mixture firmly until the bars are packed down in the pan. This will help them hold together.
Cover the bars with plastic wrap and place in the refrigerator for 1 hour or overnight before cutting them. When ready to cut, lift the bars out of the pan using the parchment paper. Use a sharp knife to cut the bars into bars or squares.
The bars will keep covered in an airtight container in the fridge for up to 10 days. You can wrap them individually with plastic wrap and keep them in a freezer bag or freezer container for up to 1 month.