First Step: Preheat the oven to 325˚F / 160˚C. This step helps bring out the best flavors in your nuts.

Second Step: Spread the nuts in a single layer on a rimmed sheet pan and bake for 5-8 minutes until fragrant and lightly browned. Let them cool a bit before moving on.

Third Step: Line an 8×8-inch pan with parchment paper to prevent sticking and make cleanup easy.

Fourth Step: In a large bowl, combine the nuts and puffed rice cereal for a nice mix of textures.

Fifth Step: Microwave the brown rice syrup for 30 seconds, then whisk in the vanilla extract and sea salt until well blended.

Sixth Step: Pour the syrup mixture over the nuts and puffed rice, stirring to coat everything evenly. Press this mixture into the lined pan for a firm base.

Seventh Step: Bake for 18-20 minutes, then cool for approximately 30 minutes to set properly.

Eighth Step: Transfer to a cutting board and cut into bars once cooled. For the finishing touch, melt the chocolate chips with the coconut oil in 30-second microwave intervals, stirring between each.

Ninth Step: Dip the bottoms of the bars in the melted chocolate, place them on parchment paper, drizzle the tops with more chocolate, and sprinkle with flaky salt for extra flavor.

Tenth Step: Refrigerate until the chocolate is set before serving. The total preparation time is about 20 minutes prep, 20 minutes cook, and 1 hour 15 minutes including cooling, making it a quick recipe for daily snacking.