Begin by lining an 9x9 inch baking dish with parchment paper or wax paper. This will prevent the chocolate from sticking to the dish and make it easier to remove the bars once they have hardened.

Next, place the chocolate chips and coconut oil in a microwave-safe bowl. This will help the chocolate to melt smoothly and prevent it from seizing up.

Microwave the chocolate for 30 seconds at a time, stirring after each interval, until it is completely melted and smooth.

Once the chocolate is melted, add in the crisp rice cereal and stir until it is well coated.

Pour the melted chocolate mixture into the prepared baking dish and spread it out evenly using a rubber spatula.

Place the baking dish in the refrigerator for at least one hour, or until the chocolate has hardened.

Once the chocolate has hardened, remove the baking dish from the refrigerator and use a sharp knife to cut the chocolate into bars or bite-sized pieces. Alternatively you can break apart the chocolate bar with your hands.

Serve the crunch bar recipe immediately or store them in an airtight container in the refrigerator for up to one week.