75 unsalted butter, chopped
290g packet Dark Choc Melts
200g packet Mint Slice chocolate biscuits
2 ½ cups Coco Pops
Line a 12-hole muffin pan (1/3–cup capacity) with paper cases.
Combine butter and Choc Melts in a heatproof bowl. Sit bowl over a large saucepan of simmering water. Stir until melted. Remove bowl from heat.
Meanwhile, reserve six biscuits. Finely chop remaining biscuits. Stir into chocolate mixture with Coco Pops until combined. Divide evenly among paper cases.
Cut reserved biscuits into quarters. Sprinkle over top of crackles. Refrigerate until firm.
TIP! Crackles can be made up to four days ahead. Store in an airtight container in a cool, dark place or in the fridge in warmer weather.