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Line a 30x20cm pan with baking paper.
Add all base ingredients except quinoa to a medium saucepan over medium heat.
Mix for about a minute or until smooth.
Place puffed quinoa or rice in a large mixing bowl and pour over the peanut butter mixture.
Stir until well combined.
Pour mixture into pan and press to flatten.
In a small saucepan on medium heat, melt topping ingredients until smooth.
Pour over the base, top with salt flakes and place in the freezer to set for at least 30-45 mins.
Store in the fridge.