• Line a 9x9 inch baking pan with parchment paper.  In a glass bowl, melt the butter in the microwave.
• Pour the melted butter into a large mixing bowl or the bowl of a stand mixer. Add the salt, dark brown sugar, sugar, and vanilla and mix until combined.  Add the GF flour and chocolate chips and mix until a thick, even dough forms.  Press the dough into the prepared pan to form a flat, even layer and chill in the fridge. 

Chocolate Crunch Layer:

• In a medium sized glass bowl, melt the chocolate in the microwave, heating 25 seconds at a time and stirring well in between each interval.  Add the espresso powder and whisk until well combined (optional).  Let the chocolate cool at room temperature for 10 minutes.  After waiting 10 minutes, carefully fold in the crispy rice cereal. Remove the pan of cookie dough from the fridge.  Pour the chocolate crunch mixture on top and evenly spread across the surface of the dough.
• Place in the freezer for about 10 minutes or until the chocolate has hardened.  Once the chocolate has hardened, grab the edges of the parchment paper, remove the cookie square from the pan and set it on a cutting board.  Cut the large square into bars and that’s it!  Enjoy!