Preheat your oven to 350º F.

Spread the oats out on a parchment-lined baking sheet and toast for about 8 minutes.

Shuffle the oats around and toast them for another 5 minutes.

Transfer the toasted oats to a bowl and combine them with the rice krispies, stirring until mixed.

In a nonstick pan, add the honey, butter, brown sugar, vanilla extract, and salt. Cook while stirring constantly until the mixture bubbles.

Once bubbling, pour the honey mixture over the oats and rice krispies. Fold in until everything is well coated.

Place the bowl in the fridge to chill for about 30 minutes.

Spray an 8-inch square pan with cooking spray and line it with parchment, securing it with binder clips.

Once chilled, fold in most of the mini chocolate chips. The mixture will be firm but cool.

Transfer the mixture to the prepared pan. Wet your fingers with water and press the mixture down into the pan until compact and level.

Sprinkle the remaining chocolate chips on top and gently press them in.

Cover the pan with plastic wrap and chill for at least 2 hours until firm.

Lift the bars from the pan using the parchment paper. Cut the block in half, then cut each half into three equal-size bars, resulting in twelve bars.

Line a cookie sheet with parchment paper and place the bars on it.

In a double boiler or microwave-safe bowl, melt the bittersweet chocolate. Stir in coconut oil until smooth.

Pour some melted chocolate onto a shallow plate. Transfer some of the remaining chocolate into a piping bag fitted with a small tip or cut a hole in the bag.

Dip each bar in chocolate, covering just over 1/4 inch at the bottom evenly. Let any excess drip off.

Hold each bar for a few seconds until the chocolate begins to set and then place it on the parchment-lined cookie sheet.

Repeat this process for the remaining bars, replenishing chocolate as necessary.

Drizzle additional chocolate over each bar in a zig-zag pattern, letting it drip slightly off the sides.