Add the SunButter, maple syrup, coconut oil, vanilla, and sea salt to a saucepan over low heat. Stir until smooth and completely combined.

Remove from the heat and gently fold in the crispy rice cereal until evenly coated.

Transfer the mixture to the prepared baking dish and press it firmly into an even layer.

Melt the vegan chocolate chips and coconut oil together until smooth. Pour the chocolate over the SunButter crispy rice base and spread it into an even layer.

Refrigerate for about 1–2 hours, or until completely firm.

Lift the chilled mixture out of the pan using the parchment paper. Use Halloween cookie cutters such as ghosts, pumpkins, bats, or other spooky shapes to cut out the bars.

Cut the remaining scraps into small squares so nothing goes to waste.

Melt the vegan white chocolate and use it to decorate the Halloween shapes. Add simple faces, outlines, or other spooky details as desired.

For the leftover squares, pipe or drizzle the white chocolate into spiderweb designs on top.

Let the white chocolate set before serving or storing.