1-Spray 12 cup silicon muffin pan with: Spray 12 cup silicon muffin pan with cooking spray and set aside.
2-In a heat proof bowl set over: In a heat proof bowl set over a pan of simmering water combine dark chocolate and 2 Tbsp. of coconut oil. Stir until it’s completely melted and smooth. Remove from heat and stir in Cheerios. (optionally you can melt the chocolate and coconut oil in the microwave or in a sauce pan over low heat)
3-In another heath proof bowl over a: In another heath proof bowl over a pan of simmering water combine peanut butter, dark corn syrup and coconut oil. Stir until it’s completely melted and smooth. (optionally you can melt peanut butter, rice syrup and coconut oil in the microwave or in a sauce pan over low heat) Remove from heat and stir in Cheerios.
4-Cool both mixture to a room temperature: Cool both mixture to a room temperature stirring occasionally.
5-To assemble the cups, alternately drop spoonful: To assemble the cups, alternately drop spoonful of chocolate and peanut butter Cheerios in prepared pan. Tap the pan onto working surface to help the mixture to set.
6-Chill in the fridge or freezer until: Chill in the fridge or freezer until firm. Remove from the mold and store in and air-tight container in the fridge.