In a large pot over medium heat, melt the brown rice syrup, maple syrup and peanut butter. Heat until smooth.
Stir in the salt, vanilla extract and rice krispies.
Press into a small 13x9 inch baking tray with the back of a tablespoon.
Melt the chocolate in a bowl nestled over a pot of simmering water until smooth. Pour chocolate over the rice krispies and rest at room temperature. Slice into 16 - 20 bars. (I got 20!)