In a double boiler, melt chocolate.

Use a thermometer and make sure that the temperature doesn't go beyond 110°F.

Remove from the boiler, place the chocolate on an ice bath and keep on stirring until the temperature drops to 80°F.

Add the rice crispies immediately to the chocolate and mix well.

Divide it between moulds.

Refrigerate for one or two hours until set.

Store in airtight jar in fridge.