In a sauce pan on low heat mix together the maple syrup, oil, and the nut butter until blended and melted.
Turn off the heat and pour in the rice krispies, mix until completely coated.
Pour the mixture into a pie plate or a 9" square pan. Press down evenly with the back of a spoon or spatula.
Pour the chocolate chips over the top and lightly press them into the rice krispies.
Refrigerate for 30 minutes to harden before serving.