Yields16 Servings
 50 g desiccated coconut
 50 g chopped almonds or hazelnuts
 100 g toffee popcorn
 50 g rice pops cereal
 75 g candied strawberries chopped
 75 g cranberries or dried apricots chopped
 50 g butter
 300 g marshmallows

Line a 20cm square cake tin with baking paper; lightly toast the coconut in a dry frying pan or in the microwave; watch carefully or it will burn; tip into a mixing bowl and mix with the almonds or hazelnuts, popcorn, rice cereal and fried fruit


Melt the butter and add the marshmallows, stir over a low heat until the marshmallows have completely melted then pour onto the popcorn mixture and stir until everything is well mixed


Pack the mixture into the tin; use damp hands to compress the mixture and leave to set in the fridge for a couple of hours, then turn out and cut into squares or bars

Shopping cart


No products in the cart.