Prepare a sheet pan with a silpat or parchment paper. Melt chocolate in a double boiler. Once chocolate has melted, stir in rum and mix well. Pour the chocolate onto the parchment paper and spread until it is about ½" thick. Sprinkle the chopped whoppers and sea salt on top. Let chill in the refrigerator until firm.
Break apart and enjoy!
Recipe by the modern barista at https://themodernbarista.com/index.php/2017/06/27/sun-dried-brazil-sertao-brigadeiro-bark/