Line baking tray with parchment paper.
In a microwave-safe bowl, melt the chocolate in 30 sec pulses, until completely melted.
Add the rice puffs and stir until all the rice puffs are covered with chocolate.
Pour the chocolate on baking tray covered with parchment and quickly spread evenly about 3/4 inch thick and sprinkle sea salt, or place the mix in shaped silicone mold.
Put in the freezer for about 15-20 minutes.
Break bark into portions to serve