Line a 9x13 inch baking pan with parchment paper, or line with aluminium foil and spray lightly with cooking spray.

In a large bowl toss together the quick oats and crispy rice cereal. Set aside.

In a medium sized sauce pan over medium heat melt together the butter, brown sugar, honey and corn syrup. After everything has melted together, allow the mixture to come to a slow boil for 2 minutes while gently stirring. Remove the pot from the heat and allow to cool for about 5 minutes. Then stir in the vanilla and cinnamon.

Pour the sauce into your bowl with the quick oats and cereal stirring it together with a large wooden spoon or rubber spatula. Then stir in the ⅓ cup mini chocolate chips. Make sure the batter isn't hot before stirring in the chocolate chips - otherwise they'll melt.

Spoon the batter into your prepared pan and press it down tightly with your hands or rubber spatula/wooden spoon. Place the tray in the freezer for 30 to 60 minutes to harden. Then cut into bars - I got 24 total.

To make the glaze, add the chocolate chips and oil into a small bowl and microwave for short 30 second burst, stirring between each burst, until melted. Drizzle the melted chocolate over the top of each bar and allow the chocolate to set.