Preheat oven to 350 degrees F or 175 degrees C.
Add the sunflower butter, coconut oil, maple syrup, egg, and sea salt to a bowl, and mix together well until creamy.
In the same bowl, add in the oats, brown rice crisp and coconut, and stir to combine.
Add the dark chocolate chips, and fold in.
Add the cookie dough to a prepared baking dish, and flatten into an even layer. Spread the candy coated chocolate pieces across the top, pressing down slightly into the tops of the cookies.
Bake for 16-18 minutes, until brown around the edges. Allow to fully cool before slicing. I like to chill the bars in the refrigerator prior to cutting them.
Store in the refrigerator or freezer for several weeks (or longer) in an airtight container or freezer ziplock bags.