Place the baking chips and coconut oil into a microwave safe bowl, and heat them at 30 second intervals until the chocolate is melted and the ingredients are combined.
Fill 8 sections of a small square or rectangular candy mold about β of the way full with the melted chocolate.
Place the chocolate into the freezer to set.
Put the butter and brown sugar substitute into a small saucepan over medium heat, and whisk until the butter is melted and sugar substitute is dissolved.
Whisk in the heavy whipping cream, and continue to cook down until a thick caramel colored sauce has formed. Let the sauce cool slightly.
Spoon or carefully pout the sauce mixture evenly into the 8 candy mold sections.
Sprinkle the cereal into each candy mold section over the caramel sauce.
Return the tray to the freezer for an hour to allow the caramel to set.
Remove the candies from the silicone mold.
Reheat the chocolate mixture at 15 second intervals until completely melted again.
Hold the candies on the tines of a fork, and drizzle the chocolate over them.
Place the candies on a silicone or parchment paper lined tray to set for 15 minutes before serving.
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