Place all the rice cakes in a bag and crush.
In a large bowl, mix the remaining PB crunch layer ingredients and microwave till the coconut oil is melted. Add the crushed rice cakes, and place in a silicone mold or parchment lined pan.
Combine all the chocolate layer ingredients in a bowl with a whisk. Gently pour the chocolate on top of the peanut butter crunch layer. Smooth with a knife and sprinkle salt on top.
Place in the fridge for an hour, then unmold and enjoy!