In a pot heat:
3/4 cup of almond butter
1/4 cup impact.your.life monk fruit/allulose blend
1/4 cup rxsugar maple syrup
oooflavors toasted marshmallow flavoring
1 scoop preferredketo vanilla collagen
1 heaping spoonful of choczero coconut dessert topping
1/4 cup caramel nutpods creamer
Stirr until its all blended/melted together.
In a bowl, add 2 cups of magicspooncereal (i used 1 cup of Cookies & Cream and 1 cup of Oatmeal Cookie). Mix with the caramel-y nut butter mixture and then press into a mini muffin tin. Put it in the fridge while you make the ganache topping.
Heat 1/2 cup of heavy whipping cream and pour over a cup of choczero mint chips (for St Patricks Day!). Mix until melted and smooth. Pour over the cereal bars. Chill in the fridge for an hour or two before slicing.