Line an 8x8-inch baking dish with parchment paper, leaving some overhang for easy removal.

In a large mixing bowl, whisk together the melted butter, coconut sugar, milk, and vanilla extract until smooth and combined. Stir in the almond flour and salt until a soft dough forms, then fold in the mini chocolate chips. Press the mixture firmly and evenly into the prepared baking dish.

Add the dark chocolate and coconut oil to a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until completely melted and smooth. Let cool for about 2 minutes, then gently fold in the crisp rice cereal.

Pour the chocolate cereal mixture over the cookie dough layer and spread into an even layer. Sprinkle with flaky sea salt.

Refrigerate for at least 30 minutes, or until the chocolate is completely set. Use the parchment paper to lift the bars from the pan, then cut into 8–12 bars.

Store in an airtight container in the refrigerator for a softer texture, or freeze for a firmer, crunchier bite.