Chop your chocolate into a largish glass bowl. Sit this bowl over a large pot with water simmering in the bottom (water not touching bowl) to make your pots like a bain marie. Only little bubbles no bigger.
Come back to watch, stirring several times until just melted. Fold in butter or coconut oil, mix well. Keep an eye on this and don't let any water into the chocolate mix.
While chocolate is melting, line your slice tray (28x18cm) with baking paper.
Chop all your other ingredients and put into a bowl that will hold the chocolate to mix later. Depending on size cut marshmallows in half. Cut jube lollies to about 1cm bits. Nuts chop roughly. Put all these in the coconut to help the lolly and marshmallow cut sides not stick to each other.
Pour the chocolate over the dry ingredients and mix. Be careful the chocolate is not too hot as it may melt the marshmallows.
Add as many rice bubbles as you wish into the mix. Personally I put as many in as the chocolate can coat easily, 2 cups maybe?
Pour and lightly push into tray until marshmallow lumps are sort of distributed.
Refrigerate and cut into squares or shapes of your choosing. Keep in fridge in a sealed container for 3-4 days ... if it lasts that long.