Preheat oven to 350°F (180°C). Line a rimmed baking sheet with parchment paper.

On prepared pan, spread cereal.

Bake until lightly golden brown, about 10 minutes, stirring every 3 minutes. Let cool completely on pan. Transfer cooled cereal to a large bowl.

In a large saucepan, melt butter over medium heat. Add brown sugar; cook, stirring occasionally, until melted, 3 to 4 minutes. Add corn syrup, condensed milk, and molasses. Bring to a gentle boil, stirring occasionally, and cook, stirring occasionally, until a candy thermometer registers 235°F (112°C). Remove from heat, and immediately pour over toasted cereal. Add vanilla and salt; fold until cereal is evenly coated.

Line a rimmed baking sheet with parchment paper. Using a 3-tablespoon spring-loaded scoop, scoop cereal mixture (about 30 grams each), and place 1 inch apart on prepared baking sheet. Place a 2¾-inch round cutter around a scoop, and gently press into a disk; repeat with remaining scoops. (This helps with uniformity; see Note.) Let cool completely, about 20 minutes.

Using a gloved hand, dip disks, one at a time, into melted chocolate, coating completely and wiping off excess as needed. Return to pan, and let stand until chocolate is fully set, about 1 hour. Store in an airtight container for up to 1 week.