No Bake Peanut Butter Crunch Bars

Crumble rice cakes in a bowl. 2. Add protein powder, peanut butter and maple syrup. Stir until well combined. 3. Pour into a parchment lined 8×8 baking dish and press down firmly until it is spread out evenly. 4. Add your chocolate chips and coconut oil to a microwave-safe bowl and microwave in 30-second increments until chocolate is fully melted. Pour chocolate over the rice cake bar and spread it out evenly to coat the top. 5. Sprinkle with some flaky salt and place in freezer for 20-30 minutes until the chocolate has set. 6. Cut into 12 squares and enjoy! Store leftovers in the freezer so that they stay nice and crisp. No need to thaw. You can eat them straight from the freezer.