Step 1

1 For the bars: Line the pan with parchment paper so that the paper hangs well over two opposite sides

Step 2

2 Combine the maple and brown rice syrups in a large saucepan over medium-high heat; bring to a boil and cook for 1 minute, stirring, then remove from the heat

Step 3

3 Add the almond butter, chocolate, coconut oil and salt; stir until smooth, then fold in the cereal

Step 4

4 Transfer to the lined pan, packing it in firmly

Step 5

5 For the topping: Combine the chocolate and coconut oil in a small saucepan over low heat

Step 6

6 Cook, stirring, just until melted and well combined

Step 7

7 Let cool for 5 minutes, then pour evenly over the packed mixture, spreading it with a spatula

Step 8

8 Immediately sprinkle the almonds and flaked sea salt evenly over the surface

Step 9

9 Cool for 2 hours at room temperature or 1 hour in the refrigerator before cutting into 16 equal bars

Step 10

10 NOTE: Toast the almonds in a small, dry skillet over medium-low heat for several minutes, until fragrant and lightly browned, shaking the pan as needed to avoid scorching

Step 11

11 Cool completely before using