Want something to keep the kids entertained over the school holidays? Then this sweet treat is just for you. It’s super easy, although a little sticky but that’s what having fun in the kitchen with kids is all about isn’t it!? My nine and five year old nephews absolutely loved getting sticky with this slice, especially when all was finished and they got to lick the spoons.
This slice is so colourful and amazingly delicious that the boys wanted to make more the next day! I must say, I almost agreed to make more but that was just the sugar talking 😉 If you love salty popcorn, you enjoy melting marshmallows over the camp fire and always need a chocolate fix, then you must try this slice. It’s an absolute taste sensation! We all thought this slice was heaps better the next day when the popcorn had become a little chewy!
Now you know I’m not much of a sweet girl, as in I don’t make a lot of desserts or sweet treats. I’m a savoury girl through & through. This was a lot of fun to do with the boys and when their cute little faces lit up after they made this slice, I felt proud to share this cooking moment with them. Maybe we’ll even make some more on Easter Saturday 😉
[recipe}PREP: 4 minutes COOK: 5 minutes MAKES: enough for 3 people over 3-4 days
1 pkt Pascall marshmallows, pink and white
3 tbsp butter, divided in half
1 pkt (80 gms) Cobs natural popcorn, sea salt
2 pkts (250 gms) Cadbury mini eggs
Divide the marshmallows into vanilla and raspberry.
Heat 3 tablespoons of butter in two small saucepans, 1½ tablespoons in each saucepan. Once melted, add the vanilla marshmallows into one saucepan and the raspberry marshmallows into the other saucepan. Stir continuously until melted. Turn off the heat and allow the last marshmallows to melt.
While the marshmallows are melting, divide the popcorn into two separate bowls. Slowly pour half the raspberry marshmallows over one popcorn bowl. Gently fold the melted marshmallows over the popcorn until the popcorn is almost all covered. Repeat with the vanilla marshmallows over the other popcorn bowl.
Add as much marshmallow mixture to the popcorn as you like. I left ¼ of each coloured marshmallow to pour over the slice at the end.
Pour the popcorn into a lined 21cm x 27cm baking tray. Pour the remaining marshmallow mixtures over the popcorn and add the Easter eggs.
Allow to cool. Then cut into slices with a sharp knife.[/recipe]
Feel free to pop your own popcorn. Remove all small, crunchy, unpopped popcorn.
*I teamed up with Skinny Pop Popcorn to come up with inspiration for this post. No money was paid for this post, all comments are my own and this recipe was inspired by recipes I found on the Internet.
Pingback: In my Kitchen May 2017 – Miss Food Fairy
LikeLiked by 1 person
Thank you Julia. It was a bit delicious! x
LikeLiked by 1 person