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In a heatproof bowl over simmering water or in the microwave in 20-second increments, melt the chocolate until smooth. Then stir the puffed rice into the melted chocolate.
Line an 8½ x 4½ loaf pan with parchment paper, with enough paper up the sides to lift out. Pour the chocolate mixture into the loaf pan in an even layer. Refrigerate for 30 minutes or until set.
Remove the chocolate from the loaf pan and use a warm knife to slice it into bars.