In a large bowl, stir together peanut butter, honey, sucanat or coconut sugar, and salt until smooth.
Add in the rolled oats and rice cereal and mix until well combined.
Press the mixture into a greased 8″ by 11″ baking dish. Place it in the fridge while you make your frosting.
Using a double broiler, melt the dark chocolate chips. When the chips are almost completely melted, stir in the coconut milk. Remove from heat, and continue to stir until it is smooth. Allow the frosting to cool for a few minutes.
Spread the frosting over the cereal mixture evenly. Cover and refrigerate at least 30 minutes before cutting into bars. These can be stored at room temperature or in the fridge. They will be softer at room temperature, firmer when stored in the fridge. ENJOY!!
*I have only tested this recipe with natural peanut butter, no sugar or oil added.