Combine the coconut oil and brown rice syrup in a saucepan over medium heat. Bring the mixture to a rolling boil. Boil for one minute, then remove from the heat and stir in the peanut butter and vanilla extract.

 Pour the Erewhon Crispy Brown Rice Cereal into a large mixing bowl along with the pumpkin pie spice and salt.

Stir in the boiled syrup mixture until the cereal is well-coated.

Line an 8-inch pan with wax paper to prevent sticking, then spread the coated cereal in the pan.  Pack the cereal tightly into the bottom of the pan.

Place the bars into the freezer to set up for 45 minutes. Slice and serve!