• Line an 8x8 square baking pan with a parchment paper sling. Set aside.

For the Base:

• In a large bowl, add the brown rice crisp cereal and flaxseed meal. Toss to combine.
• In a medium pot, add the peanut butter, maple syrup, coconut sugar, coconut oil, and salt. Turn the heat to medium. Whisk, stirring occasionally until the mixture comes to a gentle simmer.
• Once bubbling, whisk constantly for 1 minute, until the mixture thickens slightly and the flecks of coconut sugar dissolve. Add the vanilla and whisk to combine. Immediately pour the mixture over the brown rice cereal.
• Mix very well to combine. Transfer the base to the prepared baking pan and spread in an even layer. Using the bottom of a measuring cup, press the mixture into the pan, packing down.
• Transfer to the freezer for at least 30 minutes or until it is completely set.

For the Topping:

• Once the bars have set, start on the topping. In a small pot, add the chocolate chips, peanut butter, and coconut oil. Heat over medium-low.
• Once the chocolate begins to melt, stir slowly but constantly, reducing the heat to low.
• Once almost all of the chocolate chips have melted, remove from the heat. Stir until the residual heat has melted the remaining chips.
• Pour the mixture over the bars, spreading into a smooth and even layer. Transfer back to the freezer for 30 minutes.

For Decorating:

• If making squares: Carefully remove the bars from the pan. Using a sharp knife, cut into 3 rectangles. Cut each rectangle into 3 squares. Cut each square on the diagonal to get 18 triangles. Place the trees on a baking sheet lined with parchment.

  Alternatively, for smaller bars instead of triangles, slice each rectangle into ~1-inch-thick bars. You can make them thicker or thinner based on your preference.
• If making Christmas trees: Carefully remove the bars from the pan. Using a sharp knife, cut into 3 rectangles. With each rectangle, cut 7 triangles, starting on the right corner and cutting at a diagonal towards the left. Remove the edge piece and save for snacking! Then make a triangle, and repeat until you get 7 equal-sized triangles. Repeat with the remaining 2 rectangles, until you get 21 “trees.” Place the trees on a baking sheet lined with parchment.
• In a small microwave-safe bowl, add the white chocolate and coconut oil. Microwave in 30-second increments until smooth.
• Using a fork, drizzle the white chocolate rapidly over the squares or trees, about a foot above them. For the trees, you’re trying to resemble strings of lights. Immediately add the sprinkles (since the bars are cold the chocolate will harden quickly).

To Store:

• Store in an airtight container in the fridge for up to a week or in the freezer for up to 1 month.