How to Make It
Line an 8-inch square baking pan with parchment paper. Microwave chocolate and coconut oil
in a large microwavable bowl on HIGH, until melted and smooth, about 1 minute, stirring after
30 seconds. Let cool to room temperature. Transfer 2 tablespoons chocolate mixture to a small bowl, and set aside.
Add cereal and salt to melted chocolate mixture, and stir to combine. Transfer cereal mixture
to prepared pan, pressing evenly with a flat-bottomed measuring cup. Drizzle with reserved
melted chocolate mixture. Freeze until set, about 20 minutes. Before serving, let stand until room
temperature. Cut into 16 bars. Store, covered, in the refrigerator up to 3 days.