Place the cereal in a large bowl. In a saucepan over medium heat, melt the corn syrup, brown sugar and salt. Remove from heat and add the Lotus cookie butter, caramel chips, margarine, and vanilla. Pour hot mixture over the cereal and stir until combined.

Pour mixture into a greased 9×13-inch pan and press until smooth. Let cool and set.

Melt the chopped bittersweet coating over a double boiler or in a microwave. Pour into a squeeze bottle or piping bag.

Fill the bottom quarter of each mold cavity with chocolate. Put into the fridge to set for about 15 minutes. Fill the rest of the mold cavity with WARM cereal mixture and allow to set. Repeat with remaining ingredients.