preheat oven 325F, line a rimmed cookie sheet with parchment paper and prepare 24 baking cups (cupcake tin) with liners.
Combine the melted butter and vanilla onto the lined rimmed cookie sheet. Then add the cereals, pretzels and nuts. Sprinkle with sugar and toss all to coat. Then spread into an even layer and bake 15 minutes, tossing half way thru baking time.
Meanwhile, melt the honey and peanut butter in a large pot over low heat until smooth and melted, about 5 minutes.
Stir the baked mix into the honey and peanut butter and stir to combine. Divide the baked mixture into the 24 baking cups.
Melt the chocolate and coconut oil together in the microwave until smooth and creamy. Pour over the filled baking cups in the cupcake tin. Chill for 1 hour until set. Keep in the fridge until ready to serve.
serve at room temperature.
