Place a baking paper in a form about 20 cm x 25 cm.
Put peanut butter, sugar, and syrup in a casserole. Let it almost to the boiling point on low heat while stirring.
Add the coconut flakes and the crisped rice in the casserole and stir together.
Spread the batter in the form.
Chop the chocolate in small pieces, and melt it together with the rapeseed oil.
Pour the chocolate over the batter.
Let the cake rest in a cold place for minimum 30 minutes.
Cute the cake in squares before serving.