1. In a large saucepan, combine corn syrup, brown sugar, and salt.
2. Bring to a full bubbly boil while stirring. Be careful not to burn the bottom.
3. Stir in the crunchy peanut butter.
4. Remove the mix from the heat.
5. Stir in vanilla, crisp rice cereal, corn flakes, and chocolate chips.
6. Press into a buttered 9-inch square pan.
7. Refrigerate for about 1 hour.
8. Cut into about 20 small squares to serve.
9. If any are left, store them in the refrigerator.