• Line an 8-inch square baking pan with wax paper or parchment paper. Set aside for later.
• Make the Rice Crispy Treats: Add peanut butter and maple syrup to a large microwave-safe bowl. Whisk until well mixed and smooth. Heat in 20-second increments in the microwave until the mixture begins to dry out (about 4-7 rounds).* Whisk in between heating increments.
• Add crisp cereal to peanut butter mixture. Stir and fold until well-incorporated. Pour into the prepared baking pan. Using a rubber spatula, smooth into an even, very tightly packed layer.
• Chill in the freezer (about 10 minutes) while preparing the next layer.
• Make the Peanut Butter Layer: Add all Peanut Butter Layer ingredients into a bowl. Using a fork, stir and fold until well mixed and thickened. Remove treats from the freezer. Transfer the peanut butter mixture onto the treats. Using a rubber spatula, smooth into an even layer, making sure to carefully keep treats layer intact. Chill in the freezer while preparing the next layer.
• Add the Topping: Add all Chocolate Peanut Butter Topping ingredients into a microwave-safe bowl. Heat in 20-second increments until melted and smooth, stirring in between each increment. Remove treats from freezer. Pour the chocolate mixture over the peanut butter layer. Using a clean rubber spatula, smooth into an even layer, tapping the pan as needed to smooth it out, or swirl the top to make it pretty!
• Chill in the freezer for 60-70 minutes. Mine took 70 minutes. The longer the treats are frozen, the cleaner the cuts when sliced. Remove and slice into 16 square treats. Enjoy! Storing notes below.

Chocolatey, Crispy Treats!

• Peanut Butter Crunch Bars
• Homemade Crunch Bars
• 3 Ingredient Vegan Rice Crispy Treats