Grease and line a 20cm square baking tin with baking paper, allowing the sides to overhang.
Place the butter, brown sugar, honey and cinnamon into the TM bowl.
Mix on Speed 1, 100 degrees for 10 minutes (it needs to heat for this long to allow the mixture to thicken enough).
Add the vanilla extract and continue to mix on Speed 1, 20 seconds.
Place the toasted muesli, rice bubbles and sultanas into the TM bowl and mix on Reverse Speed 2 for 30 seconds (or until completely combined).
Press the mixture firmly into the prepared baking tin (using the trick of placing another tray on top and pressing down very firmly).
Sprinkle over the chocolate chips and firmly press down again.
Place the tray into the fridge and leave for a minimum of four hours (overnight is best) before cutting into bars.
Store in an airtight container in the fridge for up to a week.