Combine the coconut oil, maple syrup, and coconut sugar in a small saucepan over medium-high heat.
Bring the mixture to a boil, then reduce to low, allowing it to simmer for a few minutes until it begins to thicken a little. Remove from heat.
Stir in the peanut butter, vanilla, and salt. Then the cereal.
Using an ice cube tray or a mold with long rectangular shapes, divide the mixture amongst them, pressing it in firmly. Place in the freezer for 1-2 hours until hardened.
Melt the chocolate until smooth. You can stir in a tbsp of coconut oil if you need to thin the chocolate a bit to make the dipping easier. Dip each bar and place on a lined cookie sheet. Return to freezer until chocolate has hardened. Enjoy!
Store them in an air-tight container in the freezer and allow to thaw for 5-10 minutes before enjoying for best texture!If you can't have peanut butter, you can sub any nut/seed butter, although it won't taste exactly like a butterfinger.You can sub cacao butter for coconut oil for a more candy bar-like taste!