Over a water bath, melt bitter chocolate with butter.
Toss pop corn ( you will have more than enough pop corn. I used the paper cup to measure 3 cups of popped corns and added these to the melted chocolate) in melted chocolate.
Spoon coated pop corn into marshmallow lined paper cups to fill 1/5 of the cup, taking care to pack the pop corn tightly.
Insert an ice- cream stick into the the popcorn, continue filling the cups with coated popcorn and pack tightly. (you will pack very tightly otherwise, the ice-cream may come off when you demold the POPsicles)
Refrigerate to set chocolate.
Use a paring knife, go round the rim of the cup to loosen the popcorn. Carefully ease out the POPsicle from the paper cup.
Additional marshmallows can be stuck onto the base using melted chocolate as the 'glue' . If you do that, return the POPsicles to the refrigerator for a few minutes to set it further.
9 ounces semi- or bittersweet chocolate, chopped into small pieces
1/2 cup white nonpareils
Styrofoam block or floral foam
Fill eight 2-ounce pop molds with the ice cream. Insert a wooden pop stick into each. Transfer to freezer, and freeze until hard; overnight is best.
Place a heatproof bowl, or the top of a double boiler, over a pan of simmering water. Add the chocolate, and stir with a rubber spatula until almost melted.
Remove bowl from heat, and continue to stir until the chocolate is completely melted. Continue to stir occasionally until the melted chocolate is cool to the touch but still fluid, about 8 minutes.
Pour nonpareils into a wide bowl. Unmold the pops one at a time, and dip in the room-temperature chocolate once or twice to coat. Let excess chocolate drip off over bowl, then quickly dip the pop in the nonpareils. Press lightly to adhere.
Set pops upright by inserting their sticks into Styrofoam block. Return to freezer to set, at least 2 hours or overnight.
Uncoated pops will keep in their molds for 2 weeks. Once dipped, the pops will keep in the freezer for up to 1 week.
Bring the heavy cream and milk to a low simmer. Add the cinnamon stick and chocolate and stir until melted, about 5 minutes. Taste for sweetness. Depending on the variety of chocolate you use it may need a little sugar or none at all. I used Ibarra brand which was plenty sweet for my tastes.
Remove from the heat and allow to cool slightly. Add the ancho chili powder and mix well. Cool to room temperature and pour into molds. Cover the mold tightly with plastic wrap. Cut a small slit in the wrap over each popsicle and insert a cinnamon stick. Chill overnight in the freezer. Unmold by running under water briefly then gently sliding the paletas out. Dust each with ancho chili powder on both sides.
Cut the wafer cookies in half using a sharp knife. Fill 8 3-ounce paper cups half way with mint-chip ice cream. Gently insert the cookie stick in the center of cup. Finish filling cups with the ice cream and cookie sticks. Place in freezer for an hour to harden.
Melt chocolate chips and oil in a saucepan over low heat. Let the chocolate cool to room temperature. Add crushed cookies, if desired.
Remove Popsicles from mold and dip in chocolate. Serve immediately or place in freezer to set.