Preheat the oven to 350 degrees. Line a rimmed half sheet pan with parchment paper.
In a large bowl, combine the nuts and puffed rice cereal. Set aside.
Place the honey, brown rice syrup, peanut butter, and pinch of salt in a small saucepan. Heat over medium heat until melted and pourable. Pour over the nut mixture, and stir to coat with a wooden spoon. Pour the mixture into the prepared baking sheet, and press down evenly using the wooden spoon or parchment paper as the mixture is sticky. Bake for 10-15 minutes, checking for doneness after 10. Cool on a wire rack.
Once the mixture has cooled, refrigerate for at least 30 minutes or until hardened. Remove from the refrigerator, and remove the mixture from the pan using the parchment paper. Cut into bars using a sharp knife.
Place the chocolate chips in a heatproof bowl over a pot of gently simmering water, stirring until melted. The water should not touch the bottom of the bowl to prevent the chocolate from scorching. Place the chocolate in an oblong dish like a loaf pan and dip the bars in the chocolate. Place on parchment paper to set. If the chocolate has hardened, heat back up in the bowl over simmering water once again, or microwave for a few seconds. Place the chocolate in plastic zip top bag and snip off a small opening in one corner. Drizzle the chocolate over the bars. Leave at room temperature until set, then store between sheets of parchment paper in an airtight container at room temperature. Enjoy!
Notes
Customize bars using any combination of nuts or adding dried fruit or chocolate chips.
All oven temperatures vary, so begin checking for doneness after 10 minutes to ensure the bars aren't getting too toasty around the edges.