To a food processor (or blender) add the crispy rice cereal, peanut butter protein powder, coconut sugar, salt, and vanilla. Blend or pulse until the crispy rice cereal starts to break up into fine crumbs.

Melt the coconut oil and then while the food processor/blender is running, pour it in (if your food processor allows for that. If not, just stop it, pour it in and then blend it again). Blend until you have a dough-like texture. You don't want to over blend it, however, to retain some of that crispiness!

Press 1 tablespoon of the mixture into each candy mold cavity. Place the mold into the refrigerator for 1 hour. In the meantime, prepare a parchment lined baking sheet.

Remove the bars from the candy mold. In a medium bowl, melt the chocolate chips and 1 teaspoon of coconut oil until smooth, about 1 minute. Using a fork, place 1 candy bar at a time in the melted chocolate and completely coat each bar. Gently tap the fork on the side of the bowl to remove any excess dripping chocolate and then transfer the bar to the parchment-lined baking sheet. Repeat until all of the bars are coated in the melted chocolate. Place the baking tray in the fridge for 30 minutes.

Optionally, you can coat each bar in a second layer of chocolate (what I did) and drizzle melted chocolate over top*. These bars can be stored in an airtight container on your counter, but for extra crispiness, store them in an airtight container in the refrigerator.