Instructions:
Prepare the pan: Line a 20×20 cm baking dish with baking paper.
Mix the porridge: Add the crispy rice cereal to a large bowl.
Melt the chocolate mixture: Melt the chocolate chips, peanut butter, maple syrup, and coconut oil in a microwave-safe bowl or over a double boiler until smooth.
Mix: Pour the melted mixture over the cereal and stir until evenly coated.
Press into the mold: Pour the mixture into the prepared mold and press firmly.
Refrigerate: Refrigerate for at least 1 hour, or until firm.
Slice and enjoy: Slice and serve. Store leftovers in the refrigerator.
Tip: For extra crunch, add chopped nuts or seeds!
