Make the rice crispy treats: Line an 8-inch square baking pan with wax paper, parchment or greased foil. Set aside for later. Add cereal and peanuts to a large mixing bowl. Stir together and set aside.

In a small saucepan over medium-low heat, add peanut butter and maple syrup. Whisk until well incorporated. Then, stir occasionally, heating until this mixture begins to bubble. Stir frequently for about 2 minutes. The mixture will resemble thick caramel. Remove from heat and carefully pour over the dry mixture. Stir and fold until well-incorporated.

Pour this mixture into the prepared baking pan. Using a rubber spatula, press down firmly, smoothing the treats into an even, tightly packed layer. Chill in the freezer for 25-30 minutes.

Make the chocolate topping: About 5 minutes before the treats are done freezing, prepare the chocolate topping. In a medium, microwave-safe bowl, add the Chocolate Layer ingredients: 1/3 cup chocolate chips and 3 tablespoons peanut butter. Heat in 20-second increments until just slightly softened and melted. Stir until smooth and well-incorporated.

Remove treats from freezer. Grab the lining and lift treats out of the baking pan. Set onto an flat surface. Using a rubber spatula, pour the chocolate mixture over the treats and spread into an even layer. Place back into the freezer for 10-15 minutes, until the chocolate tops are hardened.

Remove treats from freezer. Cut into 16 squares. Enjoy! Storing notes below.In the mood for more irresistible goodies? Try my 3 Ingredient Healthy Vegan Rice Crispy Treats and my Peanut Butter Cup Rice Crispy Treats.