Rice Crispy Cereal: If you are Celiac or gluten-intolerant, make sure to use gluten-free rice crispy cereal.

Chocolate Chips: I used vegan chocolate chips to keep this recipe dairy-free and vegan. However, if you are not lactose-intolerant, feel free to use normal chocolate chips instead.

Peanut Butter: I like using smooth peanut butter, but feel to use a chunkier texture if you prefer. Alternatively, you may also use other nut butters such as almond butter, sunflower seed butter, or cashew butter.

Maple Syrup: I used maple syrup as a natural sweetener and to keep this recipe vegan. You may also use agave nectar if you prefer. If you are not vegan, feel free to use honey instead. If you are diabetic or lactose intolerant, I highly recommend using maple-flavored monkfruit sweetener syrup.

Coconut Oil: I personally prefer using refined coconut oil (which has a neutral flavor) as opposed to extra virgin coconut oil that has a more pronounced coconut smell and taste. You may also use vegan butter. Alternatively, if you are not vegan or lactose-intolerant, feel free to use normal melted butter or ghee instead.

Storing: To store, place the chocolate peanut butter crunch bars in an airtight container and store them in the refrigerator for up to 2 weeks.

For Sharp Edges: For perfectly rectangular shapes and sharp edges, use a sharp knife to cut away the edge of each side of the pan of crunch mixture after hardened and unwrapped from the parchment paper.