Mix the maple syrup, peanut butter, cocoa powder, vanilla and salt in a pot on low heat until well combined, then add the rice crispies. Quickly transfer the mixture into a rectangular or square pan lined with parchment paper and put the pan in the freezer.
While the crispy mixture chills, make the fudge topping by melting together the chocolate chips, peanut butter and coconut oil on low-medium heat.
After about a dozen minutes, pour the chocolate mixture onto your crispy mixture and put back in the freezer to chill until hard - about 45 minutes. It will harden more with time.
Once well chilled, cut into 18 or so pieces. If the pieces are harder than you`d like, store them in the fridge afterwards, or keep them out a few minutes before eating.