Chocolate + Maple Peanut Butter Rice Crisps w a lil Sea Salt

Mix the pure maple syrup in with the peanut butter. Melt the dark chocolate chips and coconut oil on low heat on the stove. Spread about 1 tablespoon of the maple peanut butter mixture onto each rice crisp and freeze for 30 minutes. While the crisps are in the freezer, remove the dark chocolate from the stove and put it into a bowl to cool off. Take the crisps out of the freezer, dunk the top of each crisp into the chocolate, and sprinkle with flakey sea salt. Freeze again for 20 minutes. Store in an airtight container in the fridge. Enjoy!