White chocolate, popcorn and cranberry crunchies
Difficulty level: very easy
Servings 12 servings
Ingredients
- 75 cl popcorn plain (about 25 g)
- 340 g chocolate white pastry, chopped
- 110 g pecans crushed
- 50 g mini marshmallows
- 65 g pumpkin seeds salted, or sunflower seeds
- 60 g cranberries dried
- 15 g cereal in rings
- 1 c. coffee spices for pumpkin pie, or a cinnamon, ginger and nutmeg mixture
Instructions
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Line a large baking tray with parchment paper and spray it lightly with oil.
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In a large salad bowl, mix the popcorn, marshmallows, pecans, cereals, seeds, cranberries and spices.
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Place the chopped chocolate in a microwave-safe bowl and heat for 1 minute. Stir, heat for another minute, then stir until the chocolate is melted and smooth.
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Pour the chocolate over the popcorn mixture, coat well, then spread in an even layer on the baking sheet.
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Leave to harden at room temperature, or in the refrigerator to go faster.
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Cut into squares and store in an airtight container.
© The Popcorn Board/USA
