Recipe

• 1

  Line a 20cm square baking tin with baking paper.
• 2

  Combine the butter and mini marshmallows in a large bowl and microwave for 60 seconds or until the butter has melted and the marshmallows are soft and gooey. Give the mixture a vigorous stir to combine.
• 3

  Stir in the rice pops, coating them fully in the mixture.
• 4

  Spoon into the baking tin and use the back of a spoon to firmly press the mixture into an even and compact layer.
• 5

  Place in the fridge to set for 30 minutes. Then lift out of the tin and cut into 12 rectangles. Push a paper straw into the bottom of each rectangle to make crunch pops.
• 6

  Break up the MILKYBAR Sharing Bar into a bowl and melt in the microwave in 30-second blasts, stirring between each, until smooth.
• 7

  Dunk the top of each crunch pop in the melted white chocolate and place on a lined baking sheet. Place in the fridge for 10 minutes to set.
• 8

  Meanwhile, in a small bowl mix the icing sugar with a few drops of water and a dab of black food colouring to make a thick black icing. Spoon the icing into a piping bag and snip off the tip to make a small hole.
• 9

  To create the bear faces, take the crunch pops out of the fridge and use a dab of black icing to stick one MILKYBAR button on top of each crunch pop for the bear’s nose. Cut the remaining MILKYBAR buttons in half and stick them at the top of each crunch p
• 10

  Pipe two eyes and a cute bear nose on top of the button and leave for 10 minutes to set. Then tuck in and enjoy!