Heat a skillet over medium heat. Add the bacon and render until crisp. Drain on paper towels to remove the excess grease.
Melt the chocolate on the top of a double boiler over medium heat. Remove from the heat when the chocolate is 80-percent melted and continue stirring until fully melted. Stir in the bacon, and then gently fold in the crisped rice cereal. Pour the mixture into silicone molds, cover and refrigerate for 30 minutes. Unmold and sprinkle with fleur de sel.
Photo reprinted with permission from Nadia G.'s Bitchin' Kitchen: Cookin' For Trouble by Nadia G., copyright (c) 2011. Published by Ballantine Books.