Preheat the oven to 350 degrees F. Line an 8x8 baking pan with parchment or baking paper.
In a medium sized mixing bowl, add the Chocolate SunButter, coconut oil, and maple syrup, and stir to form a smooth chocolate mixture.
In a bowl, mix together the oats, brown rice crisp, and oat flour (this can be processed from whole oats in a blender, or store bought oat flour). Pour the chocolate mixture over the dry ingredients and mix to combine.
Add the cookie mixture into the prepared pan, and either press down evenly with wet hands or by using a pastry roller (see link below recipe for details).
Bake cookie layer for 12-14 minutes, then allow to cool.
To make the SunButter layer, mix all ingredients together in a bowl.
Layer the SunButter mixture over the cooled cookie layer. Place the baking dish in the freezer for at least an hour to chill the cookie bars.
Melt the dark chocolate, and pour on top of the frozen SunButter layer. This will allow the chocolate to set in about 5 minutes. Cut the bars as the chocolate layer sets, before it freezes, to prevent the chocolate from cracking when slicing the bars.
Store bars wrapped tightly (or in an air tight container) in the refrigerator or at a cool room temperature for up to a week, or longer in the freezer.