Step 1
Stir the brown sugar water and maple syrup together in a saucepan until the sugar has dissolved. Bring to a boil and reduce heat to medium low to keep warm.
Step 2
Mix the marshmallow creme with the peanut butter in a large bowl and pour the brown sugar mixture over the peanut butter mixture.
Step 3
With an electric mixer beat the mixture until fluffy. Refrigerate the fluff.
Step 4
To make the bites lay a tortilla out onto a work surface. Spread a thin layer of peanut butter fluff onto the tortilla leaving an edge about 1/4 inch wide all the way around free from spread.
Step 5
Sprinkle about 1 1/2 tablespoons of frosted flake cereal over the spread.
Step 6
Lay a banana along one side of the tortilla; if 1 banana is too short to reach the entire length of the tortilla use 1 1/2 bananas. Tightly roll the tortilla around the banana.
Step 7
With a sharp serrated knife cut the roll into 1/2-inch thick slices. Lay the slices out flat on waxed paper.
Step 8
Place the chocolate almond bark into a microwave-safe bowl and microwave for 1 minute; stir the chocolate coating and continue microwaving at 30-second intervals and stirring until the coating is smooth and warm (not hot).
Step 9
Dip the bottom of a slice into the coating covering about 2/3 of the height of the slice. Place the dipped slice coated side down on a sheet of waxed paper to set. Repeat with remaining slices.
Step 9
Place slices into refrigerator to chill.