For the Peanut Butter Layer:
For the Chocolate Topping:
Line an 8x8 inch baking dish with parchment paper.
In a food processor, combine peanut butter, brown rice crisp cereal, unsweetened coconut and maple syrup. Process until combined and cereal is crushed.
Spoon into the baking dish and press down with slightly wet hands to create an even layer.
In a bowl, microwave chocolate in 30 second increments until melted. You can also do this in a double boiler over the stove. Stir in the peanut butter until completely melted and combined. Spoon over the peanut butter layer and smooth with a knife.
Place in the freezer or refrigerator for 20-30 minutes, or until set. Cut into 12 bars.
Calories: 341kcal | Carbohydrates: 25g | Protein: 9g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 2mg | Sodium: 161mg | Potassium: 266mg | Fiber: 3g | Sugar: 16g | Vitamin A: 35IU | Vitamin C: 0.2mg | Calcium: 40mg | Iron: 1.1mg