Ingredients for the Bavarian Cream:
8 ounces milk-chocolate, finely chopped (use good quality)
2 cups heavy cream
1/2 cup Ovaltine

Make the Bavarian Cream: Place the chocolate in a medium bowl. Bring 1 cup of the cream to a simmer in a medium saucepan and whisk in 1/3 cup of the Ovaltine. Whisk vigorously to break up any lumps as you bring the mixture to a boil. Pour the mixture over the chocolate. Tap the bowl on your work surface to settle the chocolate into the cream and let sit for 1 minute, then whisk until smooth. Let cool to room temperature.

Whip the remaining 1 cup cream to soft peaks. Fold half of the whipped cream into the chocolate mixture to lighten it, then fold in the remaining cream. Remove the Rice Krispies base from the refrigerator and spread the Bavarian cream over it in an even layer. Tap the pan lightly against your work surface to flatten the top. Refrigerate for at least 4 hours, or overnight.

Just before serving, dust the top with the remaining Ovaltine. To serve, run a knife along the inside of the pan and unmold. Using a warm knife, cut into 4 x 1-inch bars or 1-inch squares.