In a large glass bowl or measuring cup, melt together peanut butter and coconut oil (I used a microwave - about 30 seconds, but a saucepan and stovetop work, too)
Stir in cacao, sweetener, salt and vanilla and whisk well to combine.
Fold in rice crispies.
Pour mixture into parchment-lined pan and press firmly to pack together.
Cover and chill or freeze bars until set.
Slice into 12 bars. Enjoy!
To store: Must be kept refrigerated. Melts at room temp. Store in an airtight container for 7-10 days, or freeze for one month, tightly wrapped.To make homemade powdered monkfruit (or any powdered sweetener):Place at least 1/3 cup of granulated sweetener, such as Lakanto classic monkfruit into a small blender (I use either a Ninja smoothie cup or Vitamix smoothie cup and both work great). Blend for about 10 seconds until powdered. That's it!Use code PRETTYPIES at Lakanto.com to save 20% on all monkfruit productsFor strict Paleo or keto sub the peanut butter with sunbutter, cashew butter or almond butter and use pork rinds (see my ideas in the post.)