Preheat oven to 350 F. Spray 2 rimmed baking sheets with cooking spray, then line with parchment and spray with cooking spray again. Set aside.

In a small bowl, whisk together the egg replacer and 2 tablespoons of water. Set aside.

In a medium, heavy saucepan, combine the sugar, brown rice syrup, peanut butter, and margarine. Cook over medium heat, stirring, until melted, being careful not to let the mixture burn. Stir in the egg replacer mixture, the baking soda, and salt. Cook for another minute until it begins to thicken. Remove from heat.

In a large mixing bowl, combine the rice cereal and rolled oats (if using). Add the hot peanut butter mixture and mix to combine. Divide the mixture between the 2 prepared baking sheets and spread into an even layer. Bake for 10-12 minutes, rotating the baking sheets halfway through the cooking time, until set. Remove from oven and set aside to cool.

Set up a double boiler with a bowl over a small saucepan of water. Bring to a low simmer over medium-low heat. Place the chocolate chips and canola oil in the bowl and heat, stirring occasionally, just until melted. Pour the chocolate over the peanut butter mixture, and allow the bars to set for 45 minutes at room temperature, or 30 minutes in the fridge. Slice each baking sheet into 12 bars.