1. Combine the coffee beans, honey and peanut butter in a sauce pan and simmer on a medium heat for 2 minutes.
  2. Remove from the heat and stir in the cereal and the coconut until everything is evenly coated.
  3. Spoon the mixture into a baking sheet lined with waxed paper and top with a second sheet.
  4. Working quickly, use the back of a large spoon or a rolling pin to flatten and squash the mixture into a thin sheet about 1/4 inch thick. Remove the top sheet and top with the chocolate bits.
  5. Allow to sit for 2 to 3 minutes so the chocolate can melt. Use a butter knife or offset spatula to spread the chocolate evenly over the top of the bark. Sprinkle with sea salt and the peanuts.
  6. Allow to fully cool, then break into pieces. Store in an airtight container at room temperature for up to a week.