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1
Line a 9x13 inch baking dish with parchment paper and set aside.
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2
In a large, microwave-safe bowl, combine chocolate chips and milk. Melt on half power in the microwave in 20-second intervals, string between each interval, until chocolate is melted. It might seize up a little, which is normal. Stir in peanut butter and honey until peanut butter is melted and mixed in. Stir in rice cereal until well coated.
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3
Pat crust into the bottom of the prepared pan, really making sure to pack it in tightly, especially in the corners. I find that it helps to use dampened hands to prevent the crust from sticking to your fingers. Set aside.
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4
For the filling, in a large bowl, beat cream cheese and peanut butter, using an electric hand mixer, until fluffy and well combined. Beat in monkfruit until well incorporated. Fold in whipped topping until well mixed in.
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5
Pour cheesecake mixture over top of the crust, spreading out evenly.
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6
For the topping, melt peanut butter in the microwave and then drizzle over the cheesecake layer and swirl with a toothpick or a chopstick. Or drizzle it in lines and then run a sharp knife through to make a pretty design!
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7
Freeze for at least 4 hours. Let bars thaw for 5 minutes before lifting out of the pan and slicing with a very sharp knife. Drizzle with melted chocolate or chocolate syrup if desired (do it.)
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8
Devour.
