Line a 9×9 or 8×8 square baking dish with parchment paper or lightly grease it with cooking spray.

In a large mixing bowl, measure out the brown rice crisp cereal for easy assembly later.

Combine almond butter and brown rice syrup in a small saucepan over low heat. Stir constantly until the mixture is fully melted, smooth, and creamy (about 3 minutes).

Remove from heat and immediately pour the liquid mixture over the rice cereal. Stir thoroughly to ensure every piece is evenly coated.

Transfer the mixture to the prepared pan and press it down firmly to a flat, even layer using clean hands or a silicone spatula.

In a microwave-safe bowl, combine chocolate chips and coconut oil. Heat in 30-second increments, stirring after each session until fully melted (1-2 minutes).

Pour the melted chocolate over the flattened rice mixture, spreading it evenly with a spatula. Skip this step if you prefer a simpler version without the chocolate layer.

Refrigerate for 1 hour or until completely firm. Slice into 12 even squares and serve.