Start by lining a 9x9 inch baking pan with parchment paper. This will prevent your treats from sticking and make for easier cleanup later.
In a medium saucepan over low heat, melt the salted butter (or coconut oil), honey, and peanut butter together. Stir until the mixture is smooth and fully combined.
Once melted, remove the saucepan from heat and add the brown rice crisps to the mixture. Use a rubber spatula to gently fold the rice crisps into the sticky mixture until they are fully coated.
Transfer the rice crisp mixture into the prepared baking pan. Press it down firmly with your hands or the spatula to ensure an even layer.
In a double boiler or a microwave-safe bowl, melt the semi-sweet chocolate until smooth, stirring in between to prevent burning.
Once melted, stir in the coconut oil, maple syrup, almond (or cashew) butter, and vanilla extract into the chocolate mixture.
Carefully pour the chocolate mixture over the pressed rice crisp layer in the baking pan. Use a spatula to spread it evenly across the top.
Place the baking pan in the refrigerator for at least 1-2 hours or until the chocolate is set.
Once set, remove the treats from the pan by lifting the parchment paper. Cut them into squares or rectangles.
