I am one of those annoying people that put minstrels in my
bag of salty popcorn- call me indecisive but I just can’t live with having to
decide between salty and sweet. I love marshmallows, so this decadent cinema
treat seemed like the natural next step towards my mission to develop type 2
diabetes.
As a tip though, if you’re using a popcorn maker like me,
remember to separate the popped corn from the kernels or they stick to the chocolate
like sh*t to a blanket, as my mother would say.
Ingredients
Large bowl of popped
corn
100g milk chocolate
100g white chocolate
About 150g
marshmallows
¾ biscuits broken
into pieces
Firstly make the popcorn. If anyone’s wondering if a popcorn
maker is worth the money, they really are because they’re so easy to use and
there’s no washing up involved.
Break the milk chocolate into pieces and place into a
heat-proof bowl over a saucepan of very gently simmering water. Stir until completely
melted, making sure the water doesn’t get too hot.
Pour the milk chocolate all over the popcorn and mix it
around to coat everything.
Line a small tin/baking tray with foil and turn out the
chocolatley popcorn.
Add about three quarters of the marshmallows and broken
biscuits and mix into the popcorn. Use your spatula to press the mixture down
into the pan. Scatter the remaining marshmallows over the top.
Melt the white chocolate in the same way as before and then
pour all over the popcorn. Leave it to cool for ten minutes before transferring
to the fridge for at least an hour to harden.
Cut into squares, which can be a bit tricky, or just eat
straight from the pan if you’re feeling particularly fatty.
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