Grease an 8- by 8-inch baking dish with olive oil spray or coconut oil.
In a large pot over medium-low heat, combine honey, peanut butter, sea salt and arrowroot powder. Stir until consistency thins and becomes slightly runny.
Pour in brown rice crisps and stir vigorously to coat. Place mixture into baking dish. Use spatula to press it down and smooth it out. Allow to rest for 30 minutes, preferably in the refrigerator.
Serve individually from the pan, or precut and plate to enjoy.
Optional: Melt ¼ cup chocolate chips and use a spatula to drizzle over the squares before serving.
This recipe is dairy-, gluten- and soy-free and vegetarian.
Recipe Courtesy of The Fitchen