Start by placing the pitted dates in your food processor. Pulse until they form a sticky paste. If your dates are a bit dry, you may want to soak them in warm water for about 10 minutes and then drain before processing.
In a mixing bowl, combine the quick-cooking oats, crisp rice cereal, chopped peanuts, ground flaxseed, ground cinnamon, and a pinch of salt. Stir them together until they are 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 bowl of dry ingredients. Then, pour in the peanut butter mixture. Use a spatula or your hands to combine everything thoroughly until all the dry ingredients are moistened.
Gently fold in the mini semisweet chocolate chips.
Line your 9x9-inch baking pan with parchment paper, leaving some overhang for easy removal later. Transfer the mixture into the pan, pressing it down firmly and evenly.
Refrigerate the mixture for at least 30 minutes to help it firm up.
Once chilled, lift the bars out of the pan using the parchment paper. Slice them into your desired size and enjoy!
