Save to your scrapbook
Easter egg popcorn bites
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Makes: 20 squares (or 32 smaller bites)
50g Président Butter Unsalted
2 x 150g packs essential Mini White Marshmallows
2 x 90g packs Tyrrells Popcorn Sweet & Salty
50g dried mango, roughly chopped
80g pack Cadbury Mini Eggs
Cooks’ Ingredients 100s & 1000s, to sprinkle
Popping candy, to sprinkle (optional)
1. Line a 20-22cm square tin with baking parchment. Melt the butter in a large, heavy-based saucepan over a low heat. Add the marshmallows and cook gently, stirring constantly, until melted.
2. Take the pan off the heat and immediately add all but a small handful of the popcorn and all the mango, mixing thoroughly until well coated.
3. Spoon the sticky mixture into the prepared tin, then place a sheet of baking parchment over the top, and use this to press the mixture firmly into the corners and smooth the top until flat and level. Remove the top sheet of paper. Scatter over the mini eggs, sprinkles, popping candy (if using) and the remaining popcorn, and press down lightly to stick it all to the top.
4. Leave for at least 1 hour or until completely cooled and set. Carefully lift out onto a board and remove the baking paper, then using a sharp knife cut into pieces.
Typical values per serving:
This recipe was first published in April 2020.