Ingredients ready		Warm chocolate, mix in rice krispies		Spread evenly and cool
Make the bars: Line an 8-inch square pan with parchment paper. Melt chocolate in a microwave-safe bowl at 50 percent power for 2 to 3 minutes or in a heatproof bowl set over a saucepan of simmering water (we used an old Beka double-boiler, shown above). With a rubber spatula, stir in oil and mix until it's incorporated and the mixture is shiny. Fold in Rice Krispies and salt. Spread mixture evenly in prepared pan. Place in refrigerator.
Warm cream/Ovaltine into chocolate		Fold whip cream into chocolate		Spread and chill 4 hours
Make Bavarian cream: Place chocolate in a medium bowl. Bring 1 cup cream to a simmer in a medium saucepan and whisk in 1/3 cup Ovaltine. Whisk vigorously to break up lumps as you bring mixture to a boil. Pour mixture over chocolate. Tap bowl on work surface to settle chocolate into cream and let sit 1 minute, then whisk until smooth. Let cool to room temperature. Whip remaining 1 cup cream to soft peaks. Fold half of whipped cream into the chocolate mixture to lighten it, then fold in remaining cream. Remove Rice Krispies base from refrigerator and spread Bavarian cream over it in an even layer. Tap pan lightly against your work surface to flatten top. Refrigerate at least 4 hours or overnight.
		Dust top w/Ovaltine, Enjoy!
Just before serving, dust top with remaining Ovaltine. To serve, run a knife along the inside of the pan and unmold. Using a warm knife, cut into bars.