• Line a 9 x 13 inch (22cm x 33cm) rectangle baking tin with parchment paper, set aside.
• Add peanut butter, maple syrup and coconut oil to a medium-sized pot.
• Place it over a low heat on the stovetop and slowly heat mixture until ingredients are completely melted together, mixing occasionally with a wooden spoon to break up the peanut butter. TIP: The peanut butter will take the longest to melt. Keep mixing until it blends through the mixture.
• Turn off heat and stir through desiccated coconut.
• Add puffed rice cereal and mix until completely coated in the mixture.
• Spoon mixture into lined tin. Using the back of a wooden spoon or a rubber spatula, firmly press it in, creating an even layer.
• Place into the refrigerator for 15-20 minutes until it firms up.
• While the base is setting, make chocolate topping.

Chocolate Topping

• Prepare a double boiler by placing a small/medium heat-proof mixing bowl over a medium-sized pot of simmering water.
• Into the bowl, add chocolate chips and coconut oil. Melt over low-medium heat, mixing occasionally with a rubber spatula.
• Once completely melted and smooth, turn off heat and remove bowl from pot.
• Remove base from fridge.
• Pour melted chocolate over the base and using the spatula, gently and evenly spread it out. TIP: move the tin around using your hands in gentle motions so the chocolate spreads out itself.
• Return to the refrigerator and chill for 1-2 hours or until chocolate topping as set and base has firmed up.
• Remove from fridge and before cutting, remove the entire slice from the pan, still on the parchment paper, and allow it to sit at room temperature for 5-10 minutes so the chocolate topping softens slightly, making it easier to cut through.
• Slice into long bars and enjoy!