Instructions

• Line a 9×5-inch loaf pan with parchment paper, leaving an overhang on two sides to lift the bars; if you don't have a loaf pan, use an 8×8-inch pan.
• Place 1 cup chocolate chips and 2 teaspoons coconut oil in a large microwave-safe bowl.
• Microwave in 30-second intervals, stirring between each interval, until the chocolate and oil are fully melted and smooth.
• Stir in 1/3 cup creamy peanut butter, 1 teaspoon pure vanilla extract, and 1/4 teaspoon flaky sea salt until the mixture is smooth and uniform.
• Gently fold in 2 cups crisp rice cereal until the cereal is evenly coated with the chocolate-peanut butter mixture.
• Transfer the mixture to the prepared pan and press it into an even layer using a spatula or the bottom of a measuring cup.
• Sprinkle additional flaky sea salt over the top, to taste.
• Freeze the pan for 15 minutes to set the bars.
• Lift the set mixture from the pan using the parchment overhang and use a sharp knife to cut into bars.