Line a 12×9-inch baking pan with parchment paper, letting excess extend over sides of pan.
In a medium microwave-safe bowl, microwave peanut butter, maple syrup, and butter on high in 30-second intervals stirring between each, until melted and smooth. Gently stir in 4½ cups rice cereal. Spread mixture in prepared pan using an offset spatula. Refrigerate until set, 15 to 20 minutes.
In the top of a double boiler, place chocolate. Cook over simmering water until melted and smooth. Remove from heat, and pour over peanut butter mixture; smooth top using an offset spatula. Sprinkle with remaining ¼ cup rice cereal. Refrigerate until chocolate is set and hardened, 1 to 2 hours.
Using excess parchment as handles, remove from pan, and cut into pieces. Refrigerate in an airtight container for up to 2 weeks.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/peanut-butter-chocolate-crunch-bars-2/