Gently melt chocolate over a double boiler or glass bowl on top of a pot of boiling water.
Stir in pb, coconut oil to melt. Remove from heat and allow to cool slightly.
Fold in cereal and coat in chocolate mixture.
Spread into an 8"x6" pan lined with parchment paper (with paper overhanging the sides for easy removal)
Refrigerate or freeze for 30 minutes while you prepare the frosting.
To make the frosting:
Blend 2 avocados in a food processor until smooth.
Add remaining ingredients and blend again, scraping down the sides as needed.
Taste and adjust for sweetness and chocolate flavor.
Spread over crunch bars that have finished setting. Chill for 15-30 minutes.
Slice into 2" squares & Enjoy!
Notes
What I used:Stevia Drops here on AmazonPure Stevia Powder here on AmazonOrganic Peanut Butter from Aldi85% Dark Chocolate from AldiAvocados from Aldi (49 cents! woohoo!)365 Brown Rice Crisps Cereal from Whole FoodsTo store: Keep refrigerated for up to 4-5 days, or unfrosted for 1-2 weeks at room temp.