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GINGER PECAN POPCORN BARS

One of our favourite recipes of all time has to be the marshmallow popcorn bar we made back in the day. We've decided to revisit it with a few more funky flavours. Cue mango, pecan and ginger. They're absolutely wonderful!

INGREDIENTS

STEP-BY-STEP-GUIDE

MAKE THE CHOCOLATE TOPPING

Melt the chocolate then pour it into a 20x20cm silicon baking tray (or a baking tray lined with greaseproof paper). Leave it to cool a little while you make the popcorn mixture.

POP THE CORN

Pour the oil into a large saucepan with a lid and toss in a couple of the popcorn kernels to coat themselves in the oil. Heat until those few kernels pop, then remove the pan from the heat, scoop out those that have popped and tip in all the rest of the kernels. Leave for 1 minute to slowly heat the kernels. Cover with a lid and return the pan to the heat until all the kernels start to pop, shake the pan occasionally. Heat until nearly all of the kernels have exploded, then leave to one side to cool slightly, removing the lid to allow excessive steam to escape and stop the popcorn going soggy.

MELT THE MARSHMALLOWS

Melt the butter in another pan and dump in the marshmallows. Stir the marshmallow mixture with the ginger powder over a gentle heat until they have completely melted. Leave the hot marshmallow mixture to one side for a few minutes to cool slightly, but not set.

MIX EVERYTHING AND CHILL

Scoop all of the popped kernels into a bowl and throw in the chopped pecan nuts and dried mango. Pour the marshmallow mixture over the top and mix quickly to coat everything. Transfer the popcorn mixture to the chocolate lined silicon tray, press down to compress and leave in the fridge to set for 2 hours.

ICE AND SERVE

Stir the water into the icing sugar. Take the popcorn out of the tray and cut into bars of whatever size you prefer, then top with another drizzle of the icing and a scattering of chopped pecans. Gift wrap as presents or tuck into with mates! Makes 15.