Start by gathering all your ingredients. Make sure your dates are pitted and chopped for easier blending.
In your food processor, add the pitted dates. Pulse until they form a sticky paste. This will act as the base of your bars.
In a large mixing bowl, combine the crisp rice cereal, quick-cooking oats, coarsely chopped peanuts, ground flaxseed, ground cinnamon, and a pinch of salt. Stir together until well mixed.
In a separate bowl, mix together the peanut butter, brown rice syrup, and vanilla extract. Stir until smooth and well combined.
Add the date paste to the dry mixture, followed by the peanut butter mixture. Using a spatula or wooden spoon, mix everything together until fully combined.
Gently fold in the mini semisweet chocolate chips, ensuring they are evenly distributed throughout the mixture.
Line your baking dish with parchment paper for easy removal. Transfer the mixture to the dish and press it down firmly into an even layer.
Place the pan in the refrigerator for at least 1-2 hours to allow the bars to firm up.
Once set, remove the bars from the pan using the parchment paper. Cut them into squares or rectangles, depending on your preference.
