Step 1

Line a square 9×9-inch baking dish with parchment paper (or grease with coconut oil).

Step 2

Place a medium pot over low-heat and add the peanut butter, coconut oil, maple syrup and vanilla extract. Stir until smooth and combined, about 1-2 minutes. Set aside.

Step 3

Add the rice cereal to a large mixing bowl and pour the peanut butter mixture overtop. Stir gently to coat the rice cereal entirely in the peanut butter mixture.

Step 4

Transfer the rice crisp mixture to the prepared baking dish and press down firmly with the back of the spatula for a compact and even layer. Place the dish in the fridge to cool while you prepare the chocolate topping.

Step 5

In a small glass bowl, add the chocolate chips and 1 tablespoon of coconut oil. Microwave at 30 second increments, stirring after each increment, until the chocolate is completely melted. (About 3x).

Step 6

Retreive the rice crispies from the fridge and drizzle the melted chocolate on top. Gently tilt the baking dish to coat the chocolate top in an even layer.

Step 7

Place back in the fridge to cool until the chocolate has fully set, at least 30 minutes - preferably 2 hours. Once chilled, cut into squares and sprinkle with flaky sea salt.