Line a loaf pan with parchment paper and set aside.
Pour the dairy-free chocolate chips into a large microwave-safe bowl and microwave the chips in 30 second intervals, stirring after each 30 seconds, until the chips are almost melted.
Once the chocolate is mostly melted and only a few whole chips remain, add in the peanut butter and stir to combine. The unmelted chocolate chips should melt eventually as you stir.
Next pour in your cereal and stir well until all the cereal has been coated in the chocolate peanut butter mixture.
Pour the mixture into your prepared loaf pan and, using a spatula, press the mixture down until it's compact and level. Depending on how thick you want your bars to be, the mixture may not fill up the entire loaf pan.
Place the pan into the fridge for about 20 minutes or until hard.
To serve, use the parchment paper to remove the hardened slab of chocolate coated cereal from the loaf pan and cut the slab into bars.
Store the bars in an airtight container in the fridge for a few days
Notes
*I'm sure any Cheerio-shaped cereal will do. Make sure the cereal brand you choose is certified gluten-free if you want these cereal crunch bars to be gluten-free!