Preheat oven to 325 degrees. Line an 8” square baking dish (you can also use a 9” pan, the bars will just be slightly thinner) with parchment paper or foil and lightly coat with cooking spray. Set aside.
In a microwaveable mixing bowl, combine the honey and butter. Microwave for 30 seconds. Stir a few times, then continue microwaving for 15-30 more seconds, or until the butter is completely melted.
Add in the oats, cake mix, vanilla and salt. Stir until well combined. Lastly, add in additional sprinkles, if you’d like, but let’s be honest, who doesn’t like more sprinkles?!
Pour the mixture into your baking pan. Use your hands or the back of a spatula to make sure everything is firmly pressed down.
Bake for 18-20 minutes, or until the edges are brown and golden. Remove from the oven and set aside to cool. For faster cooling, place the pan in the fridge.
Once cool, slice into bars (I like mine between 1” and 1 1&2” wide). Melt the white chocolate and drizzle across the bars (Tip: Put the chocolate chips in a Sandwich ziplock bag and microwave for 30-45 seconds, or until melted. Cut off a very small corner from the bottom of the bag and then you can easily pipe on the white chocolate, with no mess, and then simply toss the bag once you’re done.)
Store in individual layers, with wax paper between each one to prevent them from sticking together.