Line a 12" loaf tin with parchment paper and set aside.
Start by making the caramel base. Add the condensed coconut milk to a saucepan and bring to a boil. Reduce the heat to medium and simmer for 25 minutes, whilst stirring the mixture often to prevent it from burning.
Remove ¾ of a cup of the reduced caramel mixture and add it to a large bowl. Set the saucepan with the remaining caramel aside.
Add the puffed rice to the large bowl with the caramel in it and use a spatula to mix the ingredients together.
Press the puffed rice and caramel mixture into the base of the loaf tin, compacting it down in one even layer using your spatula. Set aside in the fridge.
Place the saucepan with the remaining caramel back on a medium heat and add the coconut cream and vanilla extract. Whisk well and allow the mixture to simmer for another 10 minutes.
Pour the caramel into the loaf pan on top of the puffed rice mixture.
Place in the freezer to set for about 2 hours. Once set, remove the loaf tin and cut into 8 bars.
Melt the chocolate on a double boiler, and dip the bars into it. Sit them on top of a tray or cutting board lined with parchment paper.
Place the coated bars back in the freezer for another 10 minutes to set before serving.
I like to store these bars in the fridge so that the caramel stays nice and chewy. You can however keep them out of the fridge instead if you'd prefer and consume within a couple days.