Place the ice cream bar molds in the fridge so they are cold.
Melt half of the chocolate and then cover the cold molds with the chocolate, working your way up the sides. This first time will use about half of this melted chocolate (leave a gap for the popsicle stick). Freeze for 10 minutes then use the rest of this melted chocolate to do a second coat (otherwise the chocolate walls are too thin). Return to the freezer for 5 minutes.
Meanwhile, melt the peanut butter and golden syrup in a large saucepan and stir until smooth. Add in the salt and the rice crispies and stir until sticky.
Divide the rice crispy mix between the ice cream chocolate covered molds and press down firmly, making a smooth top. Insert the popsicle sticks and place in the fridge for 10 minutes.
Melt the remaining chocolate and then pour over the rice crispy layer to seal in all around the edges and completely cover the rice krispies. Return to the fridge once more, for about 20 minutes or until the chocolate is set.
Stir together the powdered sugar with 1-2 tbsp of water, to form a thick drizzle and place in a piping bag. Snip the end off so you have a small hole.
Very carefully remove the chocolate covered rice krispy pops from the molds and place on a plate or tray. Pipe on the powdered sugar to make a “mummy” effect and add on some edible sugar eyes or sprinkles.
These pops will keep in the fridge for 3-5 days.