In a small pot over low heat, combine honey, almond butter, pumpkin spice and sea salt. Heat until smooth and warm, stirring a few times.

Place cereal in a large bowl. Pour honey mixture over top, and stir well with a wooden spoon.

Line an 8x11 baking dish with parchment paper.

Add the chocolate chips into the cereal bowl, and stir to combine. Pour the cereal into the baking dish, using the wooden spoon to press the mixture down into the pan.

Refrigerate until the bars are cooled, at least an hour, before cutting into squares.