Line a 9x9 baking dish with parchment paper. To make the parchment paper stick, grease the pan with some oil and then press the paper down.
In a small sauce pan over low heat, add the almond butter, coconut oil, cacao, cinnamon, salt, and maple syrup. Stir until mixture is blended together well and there are no clumps.
Pour all four cups of the cereal in a large bowl.
Pour the almond butter/chocolate mixture over the cereal, and mix to coat well. I just a wooden spoon to do this, so that the cereal does get smashed.
Pour mixture into the baking pan and refrigerate for 30-45 minutes.
Remove from the refrigerator, and melt your chocolate bar. I do this in 30 second intervals in the microwave.
Drizzle chocolate on top and refrigerate for another 10-15 minutes before slicing into 16 squares.
Keep these stored in the refrigerator for up to one week, IF they will last that long (I dare you!)