Method

1. Line a 32cm x 18cm (approx.) brownie tin with cling film.
2. Place a bowl over a pot of simmering water. Add the milk chocolate and gently melt, stirring occasionally with a metal spoon.
3. Remove off heat and add the coconut oil, nut butter, maple syrup, and stir in to melt everything. Pour mixture over rice bubbles and add the desiccated coconut. Stir to coat everything in the chocolate mixture.
4. Pour rice mixture into the prepared tin. Using the back of a large spoon or spatula, press the mixture down to make it compact and even. Cover with cling film and chill in the freezer for a few hours to firm up.
5. For the ganache, heat the coconut cream in a pot until it just comes to a boil. Pour over chopped dark chocolate and stir until melted.
6. Spread the ganache over the frozen rice bubble mixture, and chill in the fridge for a further 3-4 hours. Sprinkle over salt and cut into bars to serve.