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Lightly grease a 12-hole (⅓-cup-capacity) muffin pan and line the bases with small rounds of baking paper (alternatively line with paper cases).
Place the condensed milk, butter and 100g chocolate in a small saucepan. Stir over low heat for 5 minutes or until melted and smooth. Set aside to cool slightly.
Combine the Rice Bubbles, coconut, raspberry lollies and pistachios in a large bowl and use your fingertips to separate the chopped lollies. Pour in the condensed milk mixture. Stir to combine. Divide among prepared muffin holes, pressing and smoothing the surfaces with the back of a spoon. Place in the fridge for 2 hours or until set.
Place the oil and remaining chocolate in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Stir with a metal spoon until smooth. Spoon over the surface of each crackle. Tap the pan gently on the benchtop to settle the chocolate. Sprinkle tops with extra lollies and pistachios. Refrigerate for 30 minutes to set. Serve.