Place a silicone chocolate mold on a baking tray and set aside.

Place the chocolate chips in a microwave-safe bowl. Microwave at 70 percent power for 90 seconds. Stir, and continue to microwave at 30, then 15 second, intervals until the chocolate is melted and smooth when well stirred.

Fold in the rice cereal and gently stir until well incorporated.

Pour the chocolate and cereal mixture into a gallon-size ziptop bag. Twist the top closed and snip 1-inch from a corner. Pipe chocolate to fill each cavity of the silicone chocolate mold. Slam the tray onto the counter, protected by a towel, to flatten the chocolate.

Instead of using a silicone mold, you may also spread the mixture on a baking tray lined with wax paper.

Refrigerate the chocolate until well set, 1 hour.

Pop the chocolate from the mold or break the chocolate into pieces.