Prepare a 6x6 baking pan by lining it with parchment paper.
In a medium bowl combine peanut butter, coconut oil, rice malt syrup and mix until completely smooth. Pour caramel mixture over the cookie base and place back in the freezer to set.
When the bars are firm, cut into 12 bars and place back in the freezer. Melt dark chocolate with coconut oil and start dipping each bar in the chocolate.
To coat with chocolate, place the individual bar into a fork. Hold the fork over the chocolate bowl. Use a spoon to drizzle the chocolate over the top and gently tap the fork on the edge of the chocolate bowl to remove excess chocolate. Place in the freezer to set.