Add 2 cups of the cereal into a food processor and blend until broken down. Add in the maple syrup, peanut butter, and salt and blend until almost combined. Add in the remaining 1/2 cup of cereal and blend until combined.
Press into a 6x6 inch parchment lined baking tray. Place into the freezer for 15 minutes. Take it out of the freezer and then cut into desired pieces. I cut them into 12 pieces. Place back into the freezer.
In the mean time, melt chocolate in microwave until smooth. Take the peanut butter bars out of the freezer and cover or dip them in the chocolate. Place them on a wire rack or parchment lined baking tray and place into the fridge or freezer until set.
*Maple syrup can be used instead of rice malt syrup but note that maple syrup is more viscous and more cereal may be needed if the mixture is too wet/sticky. Add in 1/4 cup of cereal at a time.
Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
Serving Size:1/12 Bars
Keywords: chocolate candy bar, dairy free, butterfingers, peanut butter chocolate