Chop the nuts and set aside. Measure out the cereal and set aside. Using butter, margarine, or coconut oil/butter, grease a rectangular baking pan. About 8 X 12 inches works well.

To create a double-boiler, simply put a couple of inches of water in a saucepan and bring to nearly boiling, then turn down to a simmer. Put a metal bowl or pan on top, so that it fits in reasonably securely. You'll get better results from your chocolate this way. Here's a link for more on working with chocolate.

Melt the nut butter, honey and syrup in the double boiler.

Stir until completely smooth and add in the chipotle powder if using.

Add the chocolate, stirring until it is completely melted. Take off the heat immediately, stir in the nuts and cereal, and press into the prepared pan.

Sprinkle the top evenly with smoked salt or sea salt (if using).

Put the pan in the refrigerator for 30 minutes, then cut the bars into squares. They are much easier to cut if not fully set. I cut them 4 across by 7, yielding 28 pieces at about 100 calories per square. Refrigerate another 30 minutes, then you can serve, wrap, or freeze. These are best stored in the refrigerator, as they get melty fairly quickly.