In a large bowl that has been buttered, add the rice crispy cereal.

In a medium size sauce pan over medium heat melt the butter.

Once the butter has melted, add the marshmallows and stir occasionally until the marshmallows have melted completely.

Add the mixture to the cereal and stir together until there are no dry patches of cereal left.

In a buttered 13 x 9 inch pan, press mixture evenly and firmly. Let cool.

Once cool cut treats into squares.

Put squares in the fridge for about 60 minutes.

In a medium bowl, combined chocolate chips and coconut oil.

Microwave for approximately 2 minutes, stirring every 20 seconds or until chocolate chips have melted completely.

Place the butter in a medium saute pan until melted. Add the bacon and stir.

Sprinkle both sugars over the bacon and stir continuously until the sugar melts (about 5-7 minutes).

Pour the bacon onto a baking sheet lined with parchment and spread into a single layer. Let cool.

Once cool finely chop the bacon.

Dip the rice crispy treats in chocolate coating and then roll in the chopped candied bacon.

Place on baking sheets lined with parchment paper and refrigerate until chocolate has set.