Mix the Macro Mike Salted Caramel PB+ with water until smooth and set aside.
On the stove, combine crunchy peanut butter, maple syrup, Macro Mike Salted Caramel PB+ and water. Mix until smooth, syrup-like consistency.
Line a square pan with baking paper.
Mix together brown rice puffs and Macro Mike PB Cheezecake Protein+ Powder in a bowl until combined, then pour into lined pan.
Pour in peanut butter mixture and stir until all puffs are coated. Flatten mixture with a spatula and refrigerate for for 30 minutes.
While waiting, melt dark chocolate and add vanilla stevia drops.
Pour chocolate mixture over rice puffs then let harden in the in fridge. Cut into squares and enjoy!