Prepare an 8” x 8” pan (a larger pan will make thinner bars) by lining it with parchment that extends over the sides of pan. Spray with cooking spray.
In a small pan over medium heat, melt almond butter, coconut oil, brown sugar and honey, stirring until the sugar is dissolved. Bring to a simmer, add vanilla and allow to simmer for 1 minute. Remove from heat.
Add oatmeal to another saucepan. Over medium-high heat, stir it constantly for 2-3 minutes until toasted and a popcorn smell starts to appear. Don't over cook, and don't stop stirring or it will burn. Set aside to cool a bit.
In a large bowl combine toasted oats and puffed rice cereal. Pour slightly cooled almond butter mixture over top and stir to coat. When this mixture is no longer warm to the touch, add peanuts, almonds and chocolate chips.
Press mixture the prepared pan. It will be sticky, so place a piece of saran wrap over top and use the bottom of a glass to press mixture down very firmly. Chill for at least an hour before cutting into bars.