Instructions

• Line an 8x8 inch baking tray with baking paper.
• Add the maple syrup, peanut butter and 2 tablespoons of coconut oil to a pot. Cook for 1-2 minutes on a medium/low heat mixing until well combined. Remove from the heat, add the puffed rice and stir gently to coat the puffed rice in the mixture.
• Now gently press the puffed rice mixture into the baking tray and place in the refrigerator to chill.
• Meanwhile, melt the chocolate chips and the remaining 1 teaspoon of coconut oil together in a small bowl placed over a pot of gently boiling hot water. Alternatively, melt together in the microwave.
• Drizzle the chocolate over the puffed rice mixture and place the tray into the freezer for about one hour to set.
• Remove the tray from the freezer, allow it to stand for 5-10 minutes and slice into bars. Store the bars in an airtight container, in the refrigerator for up to 4 days.