• Lightly grease a 13x9 baking pan.
• In a large stock pot, add the agave and sugar and stir to combine.
• Cook on medium heat until the sugar dissolves and the hot sugar/agave starts to bubble.
• Once the sugar mixture comes to a full boil, set your timer for 1 minute.
• Boil the sugar mixture for 1 minute and then turn off the heat.
• Next, add 1/2 cup of sunflower seed butter, 1/4 tsp sea salt and vanilla extract until the mixture is smooth.
• Stir in the crispy rice cereal until it's all coated.
• Once it's all coated, dump it into your prepared pan.
• Press the cereal mixture with the back of a spoon and evenly spread it in your baking dish. Set aside and making the topping.

For the chocolate topping:

• Add the chocolate chips and 1/4 cup sunflower seed butter to a double boiler or glass microwave safe dish.
• Melt the chocolate chips and sunflower seed butter until smooth. If using the microwave, cook it for 1 minute, stir and then microwave for 30 seconds. 30 second increments if it's still not smooth. Do not overcook or the chocolate will seize.
• Once the chocolate is smooth, spread over the cereal mixture.
• Sprinkle with flaky celtic sea salt.
• Let the topping cool. You can either refrigerate it to help the topping set faster or let it cool at room temperature.
• Once cool, cut into bars and enjoy! Makes 12 generous sized bars