Line a large sheet pan with parchment paper and set aside.

In a mixing bowl, add the almond butter, honey, vanilla, and rice cereal. Stir thoroughly to combine.

Alternatively, you can use a small food processor and pulse until combined and the mixture resembles a sticky dough.

Take spoonfuls of the mixture and shape between your palms into 1 1/2-inch bars as shown.

Melt your chocolate in a double boiler OR in the microwave, stirring every 20 seconds.

Dip the bars into melted chocolate and place them on the prepared sheet pan.

Freeze for 10 minutes until the chocolate is fully set.

Drizzle with the remaining melted chocolate as shown and sprinkle with fancy sea salt if desired; keep refrigerated in an airtight container for up to 2 weeks.

Enjoy!