Line the bottom and sides of a 9-inch square baking pan with parchment paper, leaving an overhang on the sides to lift the bars out (makes cutting easier!). Set aside.

In a medium pan over medium heat, melt the coconut oil and chocolate chips together, stirring often. Once chocolate chips have melted, stir in the peanut butter and maple syrup until combined. Remove from heat.

Whisk the oats, crispy rice cereal, and add-ins together in a medium bowl. Pour the chocolate mixture on top, and stir to combine. Mixture is wet.

Transfer mixture to prepared pan. Using the back of a flat spatula, press the mixture tightly and firmly down into the pan. Make sure it’s compact, which helps guarantee the bars will hold their shape. Sprinkle with coconut, if using.

Refrigerate, uncovered, for at least 2 hours and up to 2 days. If refrigerating for longer than 2 hours, cover lightly.

Lift the parchment paper out of the pan and cut into squares. Cover and store bars in the refrigerator for up to 2 weeks.