Line a “9 by 9” inch baking sheet with parchment paper and set it aside.
Pour maple syrup into a small pan and boil it for 2 to 3 minutes.
Put the vanilla extract, boiled maple syrup, coconut oil, and natural peanut butter in a medium-size pot and heat it on the stovetop at low temperature.
Stir the mixture for about 45 to 60 seconds until it becomes well-combined and smooth.
Now add the Rice Krispies to the pot.
Stir the mixture until the cereal gets thoroughly coated.
Pour the mixture onto the baking sheet.
Flatten the top very gently by using a spatula so that the mixture is even.
Leave the pan until it comes to room temperature.
Place the pan in your refrigerator for about 20 to 30 minutes.
Use a sharp knife to cut the mixture into little bars (16 preferably) and they’re ready to eat.