In a large saucepan, melt 3/4 cup almond butter and 3/4 cup local raw honey. Once melted and mixed, add 4 cups Gluten Free Brown Rice Cereal (I use Erewhorn). You can also add 1 cup nuts such as almonds or cashews. Press into a large pan lined with parchement paper to keep it from sticking. Drizzle dark chocolate for added yumminess and keep refrigerated. Cut into bars or squares after cooled.