Line a loaf pan and a baking sheet with parchment paper. Set both aside.

Combine the cereal and oats together in a large bowl.

In a small sauce pan over medium heat, stir together the brown sugar, butter, maple syrup, corn syrup and salt. Bring to a simmer, and continue to stir for 2 minutes, until thickened. Remove from heat and stir in the vanilla.

Pour the caramel over the cereal-oat mixture. Mix together, then add in 1/4 c of the mini chocolate chips. Don’t stir them in too much or they’ll start to melt.

Press the mixture into the loaf pan. Sprinkle with additional chocolate chips and M&Ms, if using.

Cool in the fridge for about 1 hour. Once cooled, slice into bars.

Melt the remaining 1c of chocolate chips and coconut oil together in the microwave, pausing to stir every 15s. Stir until smooth and melted.

Working one at a time, dip the bottoms of each granola bar into the chocolate, then place onto a wax-lined baking sheet. Once all of the bars have been dipped, drizzle any remaining melted chocolate on top of each bar.

Refrigerate until chocolate has set, about 1 hour. Bars can be stored in an airtight container for up to one week.