Prepare an 8x8 or 9x9 pan by coating with a light layer of nonstick cooking spray.

In a wide mouth sauce pan, melt the butter and marshmallows together until smooth.

Add in the Rice Krispies and quickly stir to coat the cereal.

Turn the marshmallow and cereal mixture into the prepared pan and, using a greased spatula, gently press it into the pan.

Allow to chill in the refrigerator or freezer for approximately 10 minutes or until slightly firm.

Meanwhile, place the chocolate chips and coconut oil in a microwave safe bowl.

Heat on 30 second intervals, stirring frequently, until just melted and combined.

Cut the cereal bars into small square and top each square with a thin layer of dulce de leche.

Dip the bars into the chocolate mixture and place on a baking sheet lined with wax paper.

Allow to chill and sprinkle with a tiny pinch of kosher or sea salt.