Healthy Paleo Candy Bars

1 Line a 9 inch square baking pan with parchment paper. 
2 In a medium bowl, combine SunButter, maple syrup, coconut flour and vanilla. Mix until well combined and dough comes together. Press evenly into the bottom of the prepared pan. Set aside while making the marshmallows.
3 Make the marshmallows. Place 1/2 cup water in a bowl of the stand mixer. Sprinkle the gelatin on top and let it bloom while you make the syrup. 
4 Add the other 1/2 cup water to a small sauce pan and add in the maple syrup. Turn to medium heat and bring to a boil. Boil until mixture gets to 242°. I boiled mine for 10 minutes and it wouldn't go above 220° but it still set okay. But try to get to 242° if possible.
5 Turn off the heat and let the bubbles stop. Turn the stand mixture on low to let the gelatin mix with the water. Slowly pour the hot mixture in and then turn the speed up to high. Add in the salt and beat until it triples in size and is light and fluffy- about 6 to 8 minutes. You don't want to beat longer than that or the marshmallow will get cool and hard to spread. Once mixture is done beating, scoop half onto the SunButter mixture and smooth the top. Place the remaining half in a small greased pan to enjoy plain. 
6 Let sit to cool and then cut into rectangles- 6x3 or use a cookie cutter to make shapes. 
7 Dip in chocolate. If cutting into bars, the full amount of chocolate is needed, but if cookie cutters are used then just 1 cup is needed. Melt chocolate in the microwave, stirring every 30 seconds until smooth, or on the stove top over low heat until melted. Dip each candy bar in chocolate, top with sprinkles if desired, and place on a piece of parchment or wax paper. Let cool and set. 
8 Store covered at room temperature up to 10 days.