Measure rice crisps into a bowl and set aside.

Grease an 8x8 baking dish with olive oil spray or coconut oil.

In a large pot, combine honey, peanut butter, sea salt, and arrowroot powder. Heat over medium-low, stirring until the consistency thins and becomes slightly runny.

Pour in rice cereal and stir vigorously to coat the cereal.

Dump the mixture into the baking dish and use the spatula to press it down and smooth it out. Allow to rest for 20 minutes, preferably in the refrigerator.

Serve individually from the pan or cut into squares and serve in tupperware to enjoy as desired.

Optional: melt ¼ cup chocolate chips and use a spatula to drizzle over the squares.