Peanut Butter Rice Crispy Treats

-1 In a medium sized saucepan, add in your marshmallows, butter and maple syrup over a medium flame. Stir gently, until the marshmallows begin to soften. 
-1 Add in your peanut butter, and lower the flame. Cook the mixture for about 5-7 minutes on a low flame, continuing to stir so that the marshmallows don't burn. 
-1 Once the marshmallows are completely soft, turn off the stove and pour in your rice crispy cereal. 
-1 Mix well until the batter is fully incorporated. Flatten the mixture into a 9 x 13 baking dish lined with parchment paper. 
-1 Refrigerate for about 45-60 minutes, until set. 
-1 Melt your chocolate chips with the coconut oil in 30 second increments in the microwave, for about 90 seconds. 
-1 Pour the melted chocolate over the rice crispy treats. Drizzle about 2 tbsp worth of peanut butter over the chocolate, and swirl it around using a toothpick. 
-1 Let the chocolate set in the fridge for an additional 10 minutes, then cut the bars into 12 squares. 
-1 Sprinkle with sea salt. Keep stored in an airtight container for up to 3 days, or refrigerate for up to 2 weeks.