Peanut Butter Crunch Bars in 15 Minutes

Instructions:

1. Mix the base. In a medium bowl, combine the peanut butter, maple syrup, vanilla, and salt. Stir until the mixture is smooth and glossy. Note: If your PB is too stiff, microwave it for 15 seconds first.
2. Fold in the crunch. Gently fold in the puffed rice or puffed quinoa with a spatula until every grain is evenly coated. Stir for about 2 minutes until no dry patches remain.
3. Prep the pan. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides. This makes lifting the whole block out much easier later.
4. Press the base. Press the peanut butter mixture firmly into the bottom of the pan using the back of a spoon. Ensure a flat, compact surface so the chocolate layer stays even.
5. Melt the chocolate. Melt the vegan chocolate chips and coconut oil together in a microwave safe bowl in 30 second intervals, stirring in between, until velvety smooth.
6. Apply the glaze. Pour the melted chocolate over the peanut butter base, spreading it evenly to the edges.
7. Add the finish. Immediately sprinkle with flaky sea salt. Note: Do this while the chocolate is wet, or it won't stick.
8. Chill to set. Place the pan in the refrigerator for at least 1 hour. Check that the chocolate is firm to the touch before attempting to lift the parchment.