Line a 9x9 inch baking pan with parchment paper, leaving overhang on the sides.
In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until melted and smooth.
In a separate bowl, mix the creamy peanut butter and pure vanilla extract until well blended.
Pour the melted chocolate into the peanut butter mixture and stir until combined and smooth.
Gently fold in the crisp rice cereal until fully coated.
Transfer the mixture to the prepared pan and press down firmly into an even layer.
Sprinkle the top with flaky sea salt.
Refrigerate for at least 1 hour or until set. Lift out using parchment overhang and cut into squares.
