Gluten-Free Cranberry & White Chocolate Brown Rice Crisp Bars

In a large saucepan, combine the brown rice syrup, peanut butter, maple syrup, cinnamon and salt and heat on medium heat. Once it just begins to boil/bubble, stir in the cereal and the dried cranberries and mix until everything is coated with the “syrup” mixture. Cover a pan with parchment paper and pour the mixture into the pan. Press down evenly to flatten the top. Melt the white chocolate chips in the microwave for about a minute, stirring occasionally. Place the melted chocolate into an icing bag or a plastic bag (with a hole cut in the end) and drizzle over the bars. Refrigerate for about an hour before cutting and serving!