Lightly rub butter or coconut oil in a 9x13" glass baking dish. Measure out the crispy brown rice cereal into a large mixing bowl.
Place the coconut sugar and raw honey in a large saucepan and heat them over medium heat. Stir constantly to combine them. Just before the mixture starts to simmer, add the peanut butter and butter or coconut oil. Stir to combine.
Continue to stir until the butter/oil is melted. Remove the mixture from the heat and pour it into the crispy brown rice cereal. Stir until everything is combined. Spread evenly into the 9x13" dish.
In a large saucepan, melt the chocolate chips over low heat. You can also use a double boiler to melt the chocolate chips. Spread the melted chocolate over the cereal mixture.
Allow the chocolate to harden at room temperature before slicing and enjoying! To speed up the chocolate hardening stage, you can place the bars in the fridge for 2 hours to help the chocolate harden faster. However, I find that letting the bars come back to room temperature after chilling them makes them easier to cut.