Spray 9" x 13" baking pan with cooking oil or line pan with parchment paper; set aside.
In a large bowl, stir together oats, rice cereal, and Pepperidge Farm Pretzel Goldfish.
In a medium sauce pan over medium-high heat, add butter, peanut butter, honey, and brown sugar.
Bring to boil, stirring occasionally. Reduce the heat to low and simmer for 3 to 5 minutes until the sugar dissolves, stirring often.
Remove from heat and stir in vanilla.
Pour the peanut butter mixture over the cereal and stir with a wooden spoon or a spatula until the cereal is evenly coated.
Pour the granola mixture into the prepared pan, scraping the sides of the bowl to get all of the granola into the pan. Sprinkle with mini chocolate chips. Using a wooden spoon or spatula, press the granola onto the pan and really pack it down.
Let set for at least 2 hours.
Cut into 18 bars. To get 18 bars, cut 8 bars going across the length, then cut each strip into 3, 4-inch sections. Wrap in parchment paper or place in a sealed container until ready to eat.
Store in an air-tight container for up to 2 weeks, but trust me, they won’t last that long.