Instructions

1. Line a 9×13” pan with parchment paper and lightly spray.
2. Place the cereal in a large bowl.
3. In a small sauce pan over medium heat melt the peanut butter and brown rice syrup until smooth and creamy.
4. Remove from the pan from the heat and add in the salt and vanilla stirring quickly to incorporate.
5. Pour the mixture over the cereal and using a sturdy mixing spoon mix well to coat evenly.
6. Add in the chocolate chips and stir in just to combine trying not to let the chocolate melt.
7. Dump the mixture into the prepared pan and press down evenly and firmly. I find placing another piece of parchment on to and then using the weight of the palm of my hands to push it down even helps. You can also use a rolling pin or the back of a measuring cup.
8. Place in the fridge uncovered for 1 hour.
9. Remove from the fridge and cut into even squares. *optional drizzle with melted chocolate. Can be left at room temperature covered or in the fridge covered.