Line and 8x8” pan with parchment paper and lightly grease. Set aside.

Combine the coconut sugar, maple syrup, coconut oil, nut butter and salt in a medium saucepan over medium-low heat. Whisk well to combine and bring to a low simmer, but not a boil. Allow to simmer for about 5 minutes until a thick, syrupy mixture forms. Add the vanilla extract and stir well before setting aside.

Using a large heat-safe mixing bowl, combine the rice cereal and oats. Gently stir to combine. Pour the syrup over the mixture and use a silicone spatula to combine. 

Add the bar mixture to the lined pan, evenly pressing down. Transfer to the fridge and allow to set for a few hours. 

Once the bars are set, remove from the pan and transfer to a cutting board. I prefer to trim the edges with a knife to have perfectly even bars. Slice into 10 bars and place on a large plate lined with parchment paper.

Using a method of your choice (I prefer a double boiler method) melt the chocolate and coconut oil together until fully liquid.

Working with one bar at a time, carefully dip the bottom of each bar in the melted chocolate, coating the bottom. Return to the parchment-lined plate.

Place the candy gems on top of the bars (I like to add 4-5 to each bar), evenly spacing them. Using a fork, drizzle more chocolate over each bar, being sure to focus on the gems so they are set onto the bars.

Transfer to the fridge and allow to set for 30-60 minutes or until fully set. Store in the fridge, or transfer to the freezer!