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Sloane's Chocolate Popcorn Squares

Easy recipe using Sloane's Chocolate Beads by Suzy Pelta

Ingredients
200g Sloane's Smooth Milk Chocolate Beads
50g Lightly Salted Popcorn
Sloane's Hot Chocolate

Step 1

Line a square cake tin with cling film.

Step 2

Melt 150g of smooth milk Chocolate Beads in a bowl set over a pan of simmering water.

Step 3

Once completely melted, pour into a large bowl and mix together with the popcorn, mini marshmallows and 50g of the remaining Smooth Milk Chocolate Beads.

Step 4

Empty the mixture into the cake tin and push down with the back of a spoon to ensure that there are no gaps and that the entire tin is evenly covered.

Step 5

Sprinkle over the remaining 10g of Smooth Milk Chocolate Beads.

Step 6

Cover with cling film and refrigerate for 3 hours or preferably overnight.

Step 7

Once chilled, remove from the tin and cut into 16 squares. Store in the fridge for up to 5 days.