In a medium saucepan, combine sunbutter, honey, and unsweetened chocolate pieces.
Heat over medium-low heat until melted. Stir in vanilla.
Add quick oats and stir until combined.
Last, add rice chex and stir. It is ok to break the pieces while stirring.
In a 9x13 pan, place a piece of parchment paper in the bottom with the sides hanging over the edge.
Press the chex mixture into the bottom of the pan.
Lift the parchment paper out with the mixture and set on a flat surface.
Cut into bars. Enjoy!
Refrigerate the leftovers for up to 2 weeks.