In a sauce pan, melt the sugar into the corn syrup and water over a low flame. Stir often.
When the mixture starts to boil, stir constantly until the sugar has completely melted.
Remove the sauce pan from the flame and add the peanut butter, salt, and vanilla extract.
In a separate mixing bowl, pour the mixture over the Rice Krispies and stir until completely coated.
While they are still warm, press the Rice Krispie mixture into the 9x13 pan.
Melt the chocolate chips and spread over the top of the Rice Krispies.
Cool in the refrigerator for 20-30 minutes.