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.