In a small saucepan, bring the maple syrup and molasses to a boil. Boil for 2 minutes. Stir in the peanut butter and remove the mixture from the heat.
Stir in the rice crispy cereal. Lightly grease a glass pan with coconut oil and press the mixture evenly into the pan. Place the pan in the fridge to chill for 1 hour.
Once the cereal mixture has chilled, slice it into 1" strips. Line a cutting board with parchment paper and place each strip on the parchment paper. Place the whole board in the freezer.
In a small saucepan, melt the chocolate chips over low heat. Remove the bars from the freezer and coat each bar in chocolate. This will be messy, but well worth the mess!
Return the chocolate coated bars to the freezer and wait for the chocolate harden before crushing them for the pie or enjoying!
Butterfinger Pie
Place the cocowhip in the fridge for at least 30 minutes to make it easier to work with.
In a large mixing bowl, combine the peanut butter, powdered coconut sugar, vanilla extract, and coconut cream. Beat with hand beaters until creamy and smooth.
Fold in the softened cocowhip. Fold in the 2 cups of crushed butterfingers. Spread the pie filling into the pre-baked pie crust.
Sprinkle more crushed butterfingers on top the pie and add a chocolate drizzle and peanut butter drizzle if desired. Chill for at least 4 hours.
Let the pie set out at room temperature for 15-20 minutes before slicing and serving. Enjoy!