Step 1

Line an 8x8-inch baking pan with aluminum foil or parchment paper, leaving some hanging over the sides like handles. Coat with nonstick spray. Set aside.

Step 2

In a medium saucepan over medium heat, combine the brown rice syrup, peanut butter, and coconut oil. Stir and heat until smooth and creamy. Remove from heat and stir in the vanilla extract and salt, then the crispy rice cereal, stirring until the cereal is evenly coated.

Step 3

Pour the mixture into the prepared baking pan. With your fingers or a rubber spatula coated with nonstick spray, firmly press the mixture into a tight, even layer. Let rest 30 minutes to set.

Step 4

Meanwhile, if you'd like to add the chocolate drizzle, melt the chocolate in a microwave-safe bowl or a heatproof bowl set over a pan of simmering water, being careful not to let the chocolate burn. Drizzle over the top of the treats. Place the pan back in the refrigerator for a few minutes to allow the chocolate to set. Remove the treats from the pan with the parchment or foil handles. Using a very sharp knife, cut into squares and serve.