Chocolate & Peanut Popcorn Marshmallow Slice
Any nut can be used here in place of the peanuts. Just chop larger nuts roughly before incorporating them. If you have nut allergy issues, then try replacing the nuts with roasted pumpkin or sunflower seeds.
Use a large pot to melt the marshmallows. Much larger than you think you will need. It will seem an absurd size whilst melting the marshmallows, but will make life much easier when you are trying to incorporate the popcorn.
Use a large pot to melt the marshmallows. Much larger than you think you will need. It will seem an absurd size whilst melting the marshmallows, but will make life much easier when you are trying to incorporate the popcorn.
Calories:
Ingredients
- 150 g chocolate marshmallows
- 30 g butter
- 70 g plain popcorn
- 150 g roasted peanuts
- pinch sea salt
Instructions
- Grease and line a 21cm x 30cm baking tray
- Put the marshmallows and butter in a large pot over a low - moderate heat.
- Stir continuously until the marshmallows are melted, then remove from the heat.
- Add the popcorn, peanuts and salt to the marshmallow mixture.
- Stir well, until the popcorn is covered and there is no marshmallow mixture apparent on the bottom of the pot.
- Press the mixture well into the baking tray and refrigerate until set.
- Cut into squares to serve.
Notes
This slice will keep for about three days in an airtight container. It does not need to be kept refrigerated.
Soak the pot in cold water for about 30 minutes before washing. It will be much easier to clean.