Line an 8×8 baking pan with parchment paper. In a medium-large microwave-safe bowl, add the chocolate chips and 1 teaspoon of coconut oil and melt them in 30-second intervals, stirring between each, or you may also use the double boiler method. Add the crispy rice cereal to the bowl with the melted chocolate and gently fold in the crispy rice cereal until all the cereal is coated in melted chocolate. Transfer the mixture to the pan in an even layer, flattening the top. Place the pan in the freezer for about 20 minutes. 

If the pecans aren’t already chopped, do so now, either breaking them into smaller pieces with your hands or using a nut chopper.

Next, melt the caramel sauce with 1 teaspoon of coconut oil in the microwave for 30 seconds. Pour and spread the melted caramel over top of the crispy rice and then immediately sprinkle the chopped pecans over top. Also sprinkle flake salt over top if desired. Place the pan in the refrigerator until the caramel is set, about 30-45 minutes, then slice and enjoy! Store leftover slices in an airtight container in the fridge.