1.Line a loaf pan or an 8 x 8 inch pan with folded parchment paper. Set aside. A loaf pan will make for a really thick bar as seen in the photo.
2.Melt chocolate, vanilla extract, agave and coconut oil in a double boiler or in the microwave for 25 second increments. Stir until completely melted and shiny. Try not to overheat the chocolate.
3.Mix in cereal. Make sure you dig deep to incorporate all the chocolate into the cereal.
4.Pour into prepared pan. Gently press down with a rubber spatula to make even and level. Keep on counter while heating the peanut butter frosting.
5.Heat peanut butter, chocolate and coconut oil the same way as with the bars. Stir to a creamy consistency. While still warm, spread over bars. Toss sprinkles if using and place in fridge for about 30 minutes or until completely set.
6.Take out and let sit on counter for a few minutes so it’s easier to cut into bars. Lift the parchment paper and place on sturdy cutting board. Using a sharp knife, carefully cut into squares or irregular shaped pieces.
7. Can be left on counter for up to 3 days or store in fridge up to 1 week. When serving, take out and let sit on counter for 10 minute or so to soften up. Enjoy!