1 Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
2 In a large bowl, mix the crispy rice cereal with a pinch of salt.
3 Melt the chocolate chips, peanut butter, and honey/maple syrup together. You can do this in a microwave, stirring every 30 seconds, or using a double boiler on the stove.
4 Once melted and smooth, stir in the vanilla extract.
5 Pour the chocolate mixture over the crispy rice cereal and mix gently until well coated.
6 Transfer the mixture to your prepared pan. Press down firmly to ensure it’s compact.
7 Chill in the refrigerator for at least 1 hour, or until set.
8 Once set, lift the bars out of the pan using the overhanging parchment paper and cut them into squares.
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