Line a 9x9 inch baking dish with parchment paper, leaving some overhang for easy removal.
In a mixing bowl, combine 1/2 cup of almond butter, 2 tablespoons of honey, and 1 cup of coconut cream. Stir until smooth and well combined.
Gently fold in the gluten-free crispy rice cereal until evenly coated. Avoid crushing the cereal.
Transfer the mixture to the prepared baking dish and press it down firmly into an even layer.
In a clean bowl, combine the remaining 1/4 cup of almond butter, 2 1/2 tablespoons of honey, and the rest of the coconut cream. Mix until smooth.
Spread the coconut mixture evenly over the pressed cereal layer.
In a small saucepan over low heat, melt the chocolate chips with almond milk, stirring until smooth.
Pour the melted chocolate over the coconut layer and spread it evenly.
Chill in the refrigerator for at least 2 hours until firm.
Lift the bars out using the parchment overhang, cut into squares, and enjoy!
