Grease and line a 9"x13" pan with parchment paper. Set aside.
In a very large bowl, mix together the chocolate chips, cereal, oats, coconut, and almonds. Set aside.
In a small pot, boil the brown rice syrup and coconut oil for 5 minutes.
Remove from heat and add to it the peanut butter, stirring until smooth.
Pour the wet ingredients over the dry and mix with a large silicone spatula until evenly distributed. The chocolate chips will melt a bit--this is perfectly okay.
Spread the mixture into the prepared pan, using wax paper and your hands to press it down evenly.
Refrigerate for at least one hour before attempting to cut.
Store in an air-tight container in the refrigerator for up to one week.