Line an 8x8 baking pan with parchment paper. Allow paper to overhang edges for easy removal.
In a large pot warm the coconut butter, brown rice syrup, and maple over medium-low heat. Whisk until smooth and warm, about 1 to 2 minutes. Remove from heat and whisk in the CBD oil, if using.
Stir the cereal and coconut flakes into the syrup mixture using a large, sturdy spoon. Continue mixing until all the cereal is incorporated.
Pour the mixture into the lined pan. Use the back of a spatula and a piece of parchment paper (to prevent sticking) to press it down evenly into the pan. Refrigerate for about 15 minutes.
In a small bowl combine the coconut butter and maple syrup. Warm in the microwave for just 10 to 15 seconds and stir. Add 1 tablespoon of milk and stir to combine. Microwave for a few more seconds as needed so that the coconut butter becomes smooth. If the consistency seems too thick, add ½ to 1 tablespoon of milk. If it seems too thin, add a bit more coconut butter.
Cut the rice krispie treats into 16 squares. Drizzle with the coconut butter glaze, and refrigerate for about 10 minutes to set.
Store rice krispie treats in an airtight container in the refrigerator for up to 5 days.