Combine the nut butter with the honey. If using peanut butter, I suggest you heat it in a saucepan or microwave so it melts well with the honey. Optional, add a teaspoon of vanilla extract.

Pour your mixture onto the Cheerios.

Mix thoroughly until each Cheerio is smothered in the nut butter-honey mixture.

Place your batter into a pan lined with Gefen Parchment Paper and flatten the top down to make sure all the Cheerios are the same level.

Take it up a notch and melt some chocolate with coconut oil (psst…coconut oil helps the chocolate stay hard longer) and pour the chocolate on top of the Cheerios batter.

Place it in the freezer for 10 minutes, then take it out and slice it up. Let it thaw for two minutes for the best results.