Lightly oil 2 x 12-hole muffin tins or line with paper cases. Melt the butter, golden syrup and 100g of the milk chocolate in a pan over a medium heat, whisking constantly, until everything has melted and combined. Remove from the heat and allow to cool for a minute or two, before stirring in the rice pops. Divide the mixture between the muffin tin holes – around a heaped tbsp in each – and press down using the back of a spoon to level the top.

Melt the remaining milk chocolate, white chocolate and dark chocolate in three separate bowls, in short 5-second blasts in the microwave. Pour each chocolate onto the rice crackle nests, around 4 tsp total for each one, and create a marble effect by swirling them together using a skewer. Leave to set for a few mins before pressing a bunny into the middles, either standing up or lying down. Leave to set in a cool place for 30-40 mins before removing from the tins. Will keep in an airtight container in a cool place for up to three days.