In a medium saucepan, combine sugar, corn syrup/glucose syrup, cocoa butter, virgin coconut oil, and a little water.

Crumble the ½ oz coconut so no large bits remain. I just used my hands for this, but you could even use a mortar, run a knife over it a few times, or pulse it once or twice in a food processor.

In a small bowl, stir together the natural peanut butter and the confectioners sugar. Set aside with a small offset spatula.

Over medium-high heat, stir the sugar water mixture to start dissolving the sugar.

Once the sugar is “loose” and the mixture is very easy to stir, place a lid on your pan and bring the mixture to a boil. Allow it to boil for a minute to wash any errant sugar crystals off the sides of the pan.

Remove the lid and, with a candy thermometer clipped to the side or with an instant read thermometer, cook the syrup until it reaches 290F/143.3C.

Scrape the molasses into the pan and swirl it to distribute it evenly. The temperature will rise quickly now.

Use a silicone spatula to quickly but carefully stir the two mixtures together until it's a uniform color and texture.

Using the edges of your Silpat, fold the candy like you're folding a letter, in thirds. First one side, and then the other. Then, use the other two sides of the Silpat to help you fold the candy in thirds again the other way. Now you should have a thick square of candy that is roughly 4-ish" (10 cm) on a side.

Pick up the Silpat with the candy on it and put it on your cleared workspace. Cover it with another Silpat (preferred) or a piece of parchment. Roll it out until it you have a 10-ish" (25 cm) square.

Remove the top Silpat and use the bottom Silpat to assist you in folding the candy in thirds one way and then in half the other way.

Place the Silpat back on top of the candy and roll out to a finished size of about 8 ½"-9" (21-23 cm). It will be hard to roll at this point, so you'll have to press down pretty hard.

The candy will be warm now, but not too hot to touch. Use a spatula or two to help you slide the candy to a plastic cutting board.

Use a pizza wheel or chef's knife to trim irregular edges so you are left with an 8" (20 cm) square. Deeply score the candy in half both ways so you have 4 squares. Cut each square into fourths so you have two rows of 8 candy bars, each about 4" x 1".

Now go back and, using a chef knife, cut the bars apart and let them cool completely. Cut them in two stages to make them less likely to break apart. Then sit out at room temperature for about 4 hours.

Place the 3 oz (85 grams) coconut in a dry skillet. Over medium heat, toast the coconut until just beginning to color. Keep it moving with silicone spatula. It's ready when the coconut is hot, fragrant, and pale golden. Pour the coconut onto a plate to cool.

Once cool, crumble the coconut into small pieces. As when preparing the coconut for the candy centers, you can also use a mortar and pestle, a knife, or a couple of pulses in the food processor. You don't want dust--just little pieces. Spread it out on a plate or shallow tray.

Place the peanut butter morsels and coconut oil in a microwave-safe, shallow dish. Melt in 30 second bursts, stirring well until the mixture is hot, liquidy-drippy, and well-combined.

Since the centers are flaky, use a silicone brush to brush off any little flakes of loose candy on the centers.

Place 1-2 candy bar centers into the melted peanut butter mixture, and then use 2 forks to flip each one once and then again. Place 2 forks under each center (this minimizes the chance that any bars will just randomly break) and let excess coating drip back into the dish. Reheat the peanut butter mixture as necessary if it starts to thicken up on you. I reheated mine once, but if you work faster than I do, you may not have to. If you work more slowly, you may have to reheat it twice.

Place coated centers in the plate of coconut and then sprinkle additional coconut on the tops of the bars. Use the forks to move each coconutted bar onto a cooling rack.

Once the peanut butter coating has solidified, about 45 minutes or so, pick each bar up and use your hands to brush off any random coconut that is sticking out or loose.