• Line an 8-inch x 8-inch baking sheet with parchment paper. Slightly oil the paper with coconut oil. Set aside.
• In a microwave-safe glass bowl large enough to fit the puffed cereals, add peanut butter, maple syrup (or honey), and coconut oil.
• Microwave in 30-second bursts until the coconut oil is fully melted and easy to stir.
• Stir until smooth and well combined.
• Stir in the cheerios cereal. Stir well to coat all the cereal with the peanut butter mixture. It should be very sticky.
• Press firmly and evenly the sticky cheerios bar batter onto the prepared pan. I used a silicone spatula, so it doesn't stick too much to the tool.
• Freeze the bar base while preparing the chocolate shell.
• In a small microwave-safe glass bowl, add the chocolate chips and coconut oil.
• Microwave in 30-second bursts, stirring between each one, until it's melted and shiny.
• Remove the base from the freezer, pour the melted chocolate over it and quickly tilt the pan to spread the melted chocolate evenly on top of the bar.
• Freeze again to quickly harden the chocolate layer. It takes 12-15 minutes in the freezer or refrigerate it for a few hours.
• When the chocolate is hard, cut the bars into 16 even squares or larger bars if you prefer.
• The bars are slightly fragile and crumble a bit when you cut them. That's normal.

Storage

• Store in the fridge for up to 1 week and eat straight out of the fridge because they soften fast.