Pour the puffed rice into a Ziploc bag, seal, and lightly massage between your hands to crush the cereal into smaller pieces. Sift in a strainer to remove gritty powder and then add to a mixing bowl and set aside.
Chop the milk chocolate, setting 2 ounces aside for later. In a microwave-safe bowl, melt the remaining chocolate in the microwave in 30-second increments until the temperature reads 113 ℉. Add the reserved 2 ounces of unmelted chocolate and slowly fold in until fully melted. Continue folding the chocolate until the temperature reaches 80 ℉. Microwave for another 5-10 seconds, until the temperature reads between 87-89 ℉.
Use a tablespoon to drizzle the tempered chocolate over the crushed rice cereal, stirring in between each addition to gauge the level of coverage. Repeat until the cereal is no longer visible through the chocolate.
Spread the chocolate cereal mixture over a prepared baking sheet and chill in the fridge for 15 minutes. Remove the fridge and let stand until fully set. Break the chocolate cereal mass into bite-sized chunks and serve.
