CHOCOLATE CEREAL CRUNCH: Lay a strip of foil on the counter. In a bowl, place the chocolate chips and melt in the microwave, stopping every 15 seconds to stir. Once melted, remove from the microwave and add the cereal, stirring the cereal gently into the chocolate to coat the cereal. Pour the cereal out onto the foil in a single layer to set. Prepare cookie dough.

CHOCOLATE CHIP COOKIE BARS: Preheat oven to 325-degrees. Line a 9x13-inch baking pan with foil and spray the bottom and sides with baking spray. Set aside. In the bowl of a stand mixer, affixed with the paddle attachment, add the butter, brown sugar and white sugar. Mix on medium-high speed until light and fluffy. Change the mixer to low speed and add in the egg and egg yolk, vanilla extract, salt and nutmeg. Mix on medium high speed until well combined and creamy. Stop the mixer and scrape down the sides and bottom of the bowl.

On low speed, add the flour and baking soda, mixing until barely combined. On low speed, add the chocolate chips and chocolate cereal crunch. Mix until barely combined and then remove the bowl form the mixer and use a rubber scraper to finish incorporating all of the ingredients together.

Pour cookie dough into an even layer in prepared 9x13-inch pan. Bake in 325-degree oven for 20-22 minutes, or until the edges are just lightly brown. Do not over bake! Cookie bars may look under done, but they continue to bake and set in the pan after you remove them from the oven.

Allow cookie bars to set in the pan for 30-60 minutes before cutting into desired sized squares.