Steps:
- In a small saucepan, bring the root beer to a boil and simmer until reduced to about 1 cup, about 5 minutes; cool completely. In a medium bowl, fold the candy into the ice cream; stir in the cooled root beer syrup. Spoon the mixture into ice pop molds, leaving 1/2 inch empty on top. Set the ice pop inserts into place and freeze them until firm, about 6 hours or over night.
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