Line a small plate with parchment paper and set it aside.

In a microwave safe bowl or on the stove top, melt your nut butter together with the brown rice syrup. Pour the nut butter mixture over the dry mixture and gently stir until fully combined.

Using your hands, form the rice crispy into a ball or bar shape and transfer it to the lined plate.

Drizzle it with chocolate and refrigerate for 30 minutes, or until it's firm.

Note - we didn't refrigerate.. we ate it RIGHT AWAY!! HAHA

Note #2- the original recipe was written with protein powder as an optional ingredient. We didn't use this.