Instructions

Step 1
Line two 12-hole, 2 tablespoon-capacity flat-based patty pan tins with paper cases.
Step 2
Place chocolate and 25g butter in a heatproof, microwave-safe bowl. Microwave on MEDIUM (50%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon, until smooth. Set aside.
Step 3
Place rice bubbles in a heatproof bowl. Place remaining butter and Mars bars in a saucepan over medium heat. Cook, stirring occasionally, for 5 minutes or until melted and smooth. Remove from heat. Add to rice bubble mixture. Mix well to combine.
Step 4
Divide melted chocolate mixture evenly between paper cases. Top with rice bubble mixture. Working quickly, insert 1 paddle pop stick into each rice bubble pop, pressing mixture around the stick to secure. Refrigerate until set. Carefully remove paper cases from pops. Serve.