Take an 8 x 10 dish. I use this one and line the bottom and sides with parchment paper. Set aside.

Place your brown rice puffs into a bowl large enough to combine everything.

Using a medium-sized pan over medium heat combine your almond butter and brown rice syrup continuing to stir, being careful not to burn. Once the mixture has begun to just barely bubble but is not boiling remove from the heat and add the vanilla. Everything should be nicely combined. Immediately pour onto the puffed brown rice and carefully mix together. Pour into your prepared baking dish, using the back of your spatula or wooden spoon press the top down so everything sticks together. Set aside.

Using a double boiler melt your chocolate. Once the chocolate has melted add the coconut oil, combine, and carefully pour over the rice crispy treats. Place in the fridge for 40 to 50 minutes until the chocolate has hardened, sprinkle with a little Maldon sea salt. Remove from the baking dish, cut into squares, and try not to finish all of them yourself!!!