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Line an 8x8" pan with parchment paper, leaving an overhang on two sides so you can lift the bars out later.
Mix all ingredients except the rice krispies in a large bowl until smooth and thick.
Add the rice krispies and fold in quickly. The cereal absorbs moisture fast, so work without stopping and get it into the pan immediately.
Press into the pan and smooth out evenly with the back of a spoon or spatula.
Freeze for 15 minutes until set.
Combine the chocolate chips and butter in a microwave-safe bowl. Microwave in 15-second intervals, stirring between each, for 40 seconds total. Set aside to cool for 5 minutes.
Add the chocolate protein powder and cocoa powder to the melted chocolate. Whisk in the almond milk 1-2 tablespoons at a time until the ganache is smooth and thick.
Spread over the frozen base.
Freeze for another 20 minutes.
Lift out by the parchment, slice into 12 bars, and store frozen. Thaw for a few minutes on the counter before eating.