Line an 8x8” baking pan with parchment paper and lightly spray it with cooking spray. Set aside.

In a saucepan, combine the peanut butter, maple syrup, Cacao Bliss, coconut oil, and salt. Heat over medium-low heat until smooth and melted. Keep an eye on it—you don’t want it to boil.

Remove from heat and stir in the powdered gelatin.

Add the rice cereal and mix until everything is evenly coated and combined.

Transfer the rice mixture into the prepared pan, pressing into an even layer.

In a small bowl or glass measuring cup, combine the chocolate chips and coconut oil. Heat in the microwave in 15-20 second intervals, stirring each time, until the chocolate chips are almost completely melted. Give it a good stir until smooth.

Spoon or pour the melted chocolate over the top of the rice mixture. Spread it into an even layer with the back of a spoon.

Transfer the rice squares into the fridge and allow to cool for at least a couple hours until the chocolate has hardened again.

Cut into squares and enjoy! Store leftover rice squares in the fridge for up to 3 days or freeze for up to 3 months.