In a blender, combine Splenda Monk Fruit Sweetener and cornstarch; blend to a fine powder. Pour powdered sweetener into a gallon-size storage bag. Set aside.
Melt the chocolate chips in a large saucepan over low heat, stirring until smooth. Stir in the peanut butter and mix until fully combined.
Remove mixture from heat. Add crispy rice cereal squares and carefully stir until they are well-coated.
Add the coated cereal squares to the storage bag. Seal the bag, and shake until the cereal squares are well-coated. Enjoy!