Sloane's Chocolate Popcorn Squares
Easy recipe using Sloane's Chocolate pearls by Suzy Pelta
200g | Sloane's Smooth Milk Chocolate Beads |
50g | Lightly Salted Popcorn |

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.