Instructions

1. Line an 8×8 baking dish with parchment paper.
2. In a large bowl, mix together the brown rice crisps and the cacao nibs.
3. In a small saucepan over medium heat, whisk together the nut butter, brown rice syrup, and salt until well combined.
4. Pour the nut butter mixture over the cereal mixture and gently stir together until cereal and cacao nibs are evenly coated.
5. Transfer to prepared pan and use the back of a spatula to firmly press mixture into pan. Chill in the refrigerator for about 30 minutes before cutting into squares. Store in an airtight container at room temperature for up to one week.