Having made almond butter recently, I naturally had to make something like this.
I adapted them from these peanut butter chocolate crispy squares.
My dad says they're the best dessert I've made that he has tried! They are sweet, especially good for when you need a chocolate/nut butter fix. A lot like Special-K bars. (Just without the extra junk!)
6 c Erewhon or Barbara's Crispy Brown Rice Cereal (you'll need one box)
1 c agave nectar
1 c coconut sugar
1 1/2 c almond butter
a few shakes of salt
3 c pre-made chocolate chips, melted over a double-boiler (OR just make my chocolate chip recipe and pour the chocolate over the bars)
Spray a 9x13" pan and a large bowl. Pour the crispy rice into the bowl. In a medium saucepan, stir agave and coconut sugar over medium heat, just until it boils. Remove from heat; stir in almond butter and salt until smooth. Pour the mixture over the crispy rice and stir well. Transfer to the pan and press it down with the back of a spoonula. Spread your chocolate over the top, and refrigerate for one hour. Cut into 48 squares (8x6). Delightful!