Popcorn paradise bars
Makes: 16
Prep time: 15 minsTotal time: 
Recipe photograph by Kris Kirkham
Popcorn paradise bars
Makes: 16
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
196Kcal
Fat
8gr
Saturates
4gr
Carbs
28gr
Sugars
19gr
Fibre
2gr
Protein
3gr
Salt
0.1gr
Mitzie Wilson
Mitzie Wilson is a food writer, baker and our former Acting Food Director. Mitzie has been writing recipes for magazines for over 30 years, and was editor of BBC Good Food and Delicious. Her particular speciality is creating show-stopping bakes.
Mitzie Wilson
Mitzie Wilson is a food writer, baker and our former Acting Food Director. Mitzie has been writing recipes for magazines for over 30 years, and was editor of BBC Good Food and Delicious. Her particular speciality is creating show-stopping bakes.
Ingredients
- 50g desiccated coconut
- 50g chopped almonds
- 100g toffee popcorn
- 50g rice pops cereal
- 75g dried cherries
- 75g raisins
- 50g butter
- 300g marshmallows
Step by step
Get ahead
Make up to 2 days ahead and keep in the fridge.
-
Line a 20cm square cake tin with baking paper. Lightly toast the coconut in a dry frying pan; watch carefully or it will burn. Tip into a mixing bowl and mix with the almonds, popcorn, rice cereal and dried fruit.TipYou can replace the raisins with sultanas or chopped dried apricots.
- Melt the butter in a medium pan and add the marshmallows. Stir over a low heat until the marshmallows have completely melted then pour onto the popcorn mixture and stir until everything is well mixed.
- Pack the mixture into the tin. Use damp hands to compress the mixture and leave to set in the fridge for a couple of hours, then turn out and cut into bars (cut the square in half, then each half into 8 fingers).
Chef quote
An upmarket version of marshmallow crispies, in bar form
