1- Prepare the Pan:

• Line an 8×8-inch square pan with parchment paper, leaving overhang for easy lifting.

2. Melt the Chocolate:

• Gently melt the milk/dark chocolate in a heatproof bowl over simmering water (double boiler) or in short microwave bursts.
• Stir until smooth. Let cool for 2–3 minutes before assembling to avoid melting the marshmallows or popping candy.

3. Layer (No Mixing!):

1. Scatter mini marshmallows, cookie pieces, rice cereal, and half the popping candy evenly in the prepared pan.
2. Pour melted chocolate gently over the top, covering everything.
3. Tap the pan lightly to settle the chocolate into all the gaps — but don’t stir!
4. Sprinkle the remaining popping candy and mini eggs on top while the chocolate is still wet.
5. Drizzle with white chocolate and add any extra decorations you like.

4. Chill & Slice:

• Refrigerate for 1–2 hours or until fully set.
• Slice into squares or bars with a sharp knife (clean between cuts for neat edges).