Line a 9x13 inch pan with parchment paper and set aside.
In a large mixing bowl combine the chocolate Rice Krispies, mini marshmallows, halved Butterfinger bars and quartered peanut butter cups. Gently toss to mix and set aside.
In the top pan (or bowl) of a double boiler over low heat add the chocolate. As the chocolate begins to melt, stir continuously with a wood spoon taking care not to allow any steam or moisture to escape from the pot below. With the chocolate almost melted, stir in the peanut butter, honey or maple syrup and ground cinnamon. Gently stir until fully combined.
Remove the melted chocolate peanut butter mixture from the heat and set aside to cool for approximately 5 minutes or so.
When cool enough to handle, pour the chocolate mixture directly over the cereal mixture, stirring to evenly distribute the chocolate and peanut butter with the dry ingredients. Scrape down the sides as needed.
Transfer mixture to the prepared pan and press firmly into the bottom. Cover and refrigerate for at least 4 hours to overnight. When fully cooled remove from the pan and cut into desired number of bars. Enjoy!
Use a large piece of parchment paper to help evenly distribute and press down on the rice krispie mixture.