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Line an 8x8 baking pan with parchment or waxed paper, with overhanging sides for easy removal.
Place the protein cereal in a re-sealable bag. Use a kitchen mallet or a rolling pin to break up the cereal into smaller pieces. (You don't have to hit it hard, it breaks up easily).
In a heatproof bowl set over a bowl of barely simmering water, combine the peanut butter, unsweetened chocolate, and oil, stirring until smooth and melted.
Remove the pan from heat and stir in the vanilla extract and salt. Then add the sweetener and collagen and whisk vigorously until smooth.
Add the protein crisps and hemp seeds and stir to coat.
Press the mixture in the prepared baking pan as evenly as you can. Refrigerate until firm, about 1 hour. Cut into 16 bars.