• Prep a 9x13 pan with a parchment sling and set aside.

For the Base:

• In a medium pot, add the peanut butter, coconut oil, maple syrup, and coconut sugar. Heat over medium, stirring occasionally, until the mixture is bubbling and the sugar has dissolved into the mixture, about 4 minutes total. Remove from the heat and stir in the vanilla and salt.
• Pour the crushed pretzels and brown rice cereal into a large mixing bowl. Immediately add the peanut butter mixture and stir until very well combined. You want to stir vigorously to make sure the peanut mixture really starts to meld with the cereal and pretzels. This will help the bars stay together.
• Add the mixture to the prepared pan, spreading in an even layer. Using the back of a measuring cup, press the mixture into the pan with force until it is a compact layer. Transfer to the freezer and let set for at least 30 minutes, preferably one hour.

For the Topping:

• Add the chocolate chips and coconut oil to a microwave-safe bowl. Microwave for 30-second increments, stirring between each round, until the chocolate is melted and smooth.
• Remove the bars from the freezer and pour the chocolate over the surface of the bars. Using an offset spatula, spread the chocolate into a thin, even layer going all the way to the edges of the pan. Sprinkle with the chopped roasted peanuts and a pinch of flakey salt. Transfer back to the freezer and set for at least one hour.
• After the bars have set, remove them from the freezer. Using the parchment sling, transfer the bars to a cutting board. Using a very sharp knife, cut into 20 squares. Store in an airtight container and pop back in the freezer until you’re ready to serve.