In a large saucepan, melt the butter over medium heat.

Stir in the brown sugar and cook for about 2 minutes, until it begins to bubble.

Carefully stir in the sweetened condensed milk and a pinch of salt. Bring to a gentle simmer and cook for another 3-5 minutes, stirring consistently, until the mixture thickens.

Remove from heat and add the crispy rice cereal. Mix well until all the cereal is evenly coated with the caramel mixture.

Line an 8×8-inch square baking dish with parchment paper for easy removal. Pour the mixture into the dish and press it down firmly with a spatula to create an even layer. Allow it to cool slightly.

In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring in between until smooth.

Pour the melted chocolate over the cooled cereal mixture and spread it evenly.

Let it set in the refrigerator for at least 1 hour.

Once firm, remove the bars from the dish using the parchment paper.

Cut into squares and serve!