4 cups Rice Krispies
1/3 cup coconut oil
1 cup peanut butter
2 1/4 cups confectioners’ sugar
1 teaspoon kosher salt
1 tablespoon peanut butter
1 cup chocolate chips
Pan-spray a 10-inch pie dish and set aside.
In a large heavy-bottomed saucepan, over medium heat, toast the rice cereal until it is a fragrant and deep golden brown, tossing intermittently with a sturdy heat-safe spatula, about 3 minutes. Remove the pan from the heat, and set it aside.
In a large microwave-safe bowl, melt the coconut oil in the microwave in 30-second spurts until it’s liquid, about 60 seconds. Stir in 1 cup of the peanut butter, and mix with a sturdy spatula until it’s smooth, about 30 seconds. Add in the toasted rice cereal, confectioners’ sugar, and salt, and stir until everything is well combined, about 60 seconds.
Pour the mixture into the prepared pan, and press down firmly with the spatula to ensure a flat, solid layer all around. Pop it into the freezer to begin chilling.
In a microwave-safe medium bowl, melt 1 tablespoon of peanut butter and the chocolate chips together in the microwave in 30-second spurts, stirring with a sturdy heat-safe spatula after each spurt, until smooth, about 60 seconds. Pour this chocolate/peanut-butter mixture over the top of the pie, and spread it into a smooth layer all around.
Freeze the pie for 30–40 minutes, or until it’s firm to the touch. Slice and serve it out of the fridge or freezer. In an airtight container the pie will keep fresh for up to 1 week at room temp, two weeks in the fridge, and up to 1 month in the freezer.