The school cafeteria cook from my childhood used to prepare these! They were always flawless.

Line an 8×8 inch baking dish with parchment paper, leaving some overhang for easy removal.

In a medium saucepan over low heat, combine the peanut butter, semi-sweet chocolate chips, and honey. Stir until the mixture is smooth and well combined.

Remove the saucepan from heat and gently fold in the crispy rice cereal until evenly coated.

Press the mixture firmly into the prepared baking dish, ensuring an even layer.

In a small microwave-safe bowl, combine the dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until smooth.

Drizzle the melted chocolate over the pressed mixture in the baking dish, creating a pattern if desired.

Refrigerate the bars for at least 2 hours, or until set.

Once set, lift the bars out of the dish using the parchment overhang and cut into squares.

For a nut-free version, substitute the peanut butter with sunflower seed butter. You can also add a layer of marshmallow fluff between the cereal and chocolate layers for an extra gooey texture. If you prefer a sweeter treat, use milk chocolate chips instead of semi-sweet. For a more sophisticated flavor, sprinkle a pinch of sea salt over the chocolate glaze before it sets. Feel free to add a handful of chopped nuts or dried fruit to the cereal mixture for added texture and flavor.