Prep your pan. Heat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment, leaving overhang for easy lifting. Lightly grease the sides.

Crush the rice cakes. Break rice cakes into pieces and pulse in a food processor until you have fine crumbs with a few small flakes. No processor? Put them in a zip-top bag and crush with a rolling pin.

Mix the crust. In a bowl, stir rice cake crumbs with melted butter, brown sugar, and a pinch of salt until evenly moistened. The mixture should clump when pressed.

Press and par-bake. Firmly press the mixture into the prepared pan in an even layer. Bake for 8 minutes to set. This helps the crust hold together under the toppings.

Add the chocolate and coconut. Sprinkle semi-sweet chocolate chips over the warm crust, followed by shredded coconut. Add mini chips if using.

Add the nuts. Scatter chopped nuts evenly. Press lightly so everything nestles into the base.

Pour the magic. In a measuring cup, stir vanilla into the sweetened condensed milk (optional). Slowly drizzle it evenly over the entire pan, making sure all dry spots get a little love. You want coverage without flooding.

Bake. Return to the oven and bake 20–24 minutes, until the edges are golden and bubbling and the top looks lightly toasted. If the top browns too quickly, tent with foil.

Cool completely. This step matters. Let the bars cool in the pan on a rack for at least 1–2 hours, then chill 30 minutes for clean slices.

Finish and slice. Sprinkle a pinch of flaky sea salt over the top if you like. Lift out using the parchment and cut into 12–16 squares with a sharp knife.