A crunchy and mouthwatering snack
Crush the Chex cereal until crushed, but not powdery.
Melt the butter over low heat. Once it's melted, add the marshmallows and keep stirring. When melted, remove from heat and add the vanilla. Pour the crushed cereal into it and stir quickly. Press into 24 silicone muffin cups and refrigerate until firm.
Once it's cooled, it's time to go on to the next layer. If you decide that you'd prefer a firmer cup, add the coconut oil to the almond butter. Put enough to cover the cereal layer. If you prefer JUST ALMOND BUTTER, put 1 Tbsp of the almond butter per muffin cup. Refrigerate again until cooled completely.
Melt the coconut oil. Add the remaining ingredients and stir until it is completely combined. Pour 1 Tbsp of chocolate mixture per muffin cup. Cool completely.
Keeps in the refrigerator for up to one week.