Preheat oven to 325°F (163°C) and line an 8x8 inch baking pan with parchment paper.

Toast almonds and walnuts on a baking sheet for 10 minutes until fragrant.

In a saucepan, heat honey, vanilla extract, and salt over medium heat until it reaches a simmer and thickens slightly for about 2 minutes.

In a large bowl, combine toasted nuts and puffed rice cereal.

Pour the warm honey mixture over the nut mixture and toss quickly until evenly coated.

Transfer the mixture to the lined pan and press down firmly using a flat spatula to ensure even distribution and compaction.

Bake for 20 minutes until the edges are golden brown.

Cool completely in the pan for 1 hour to allow the honey to set.

Melt chocolate chips and drizzle over the cooled bars.

Remove from pan and cut into 12 rectangular bars.