Made by the super talented Chloe. See original recipe here.
This popcorn recipe makes 16 generous square portions.
INGREDIENTS
200g Rich Tea biscuits
150g butter
250g dark chocolate
2 tbsp golden syrup
100g mini marshmallows (you can use vegetarian ones)
100g Pecan Pie popcorn
METHOD
Place 200g digestive biscuits in a freezer bag and bash with a rolling pin until broken up.
In a large saucepan melt the butter, dark chocolate and golden syrup over a gentle heat, stirring constantly until there are no lumps of chocolate or butter visible, then remove from the heat and allow to cool.
Once cool add the biscuits, marshmallows and popcorn and stir until everything is covered.
Tip the mixture into a 18cm square baking tin (greased and lined), and spread it out to the corners whilst pushing it down.
Chill for at least 2 hours then cut in 16 squares.
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