Note: Chill for 2 hours, 30 minutes.
120g lightly salted, slightly sweet popped natural popcorn
1 cup Smarties
190g packet jelly beans
90g butter, chopped
400g white marshmallows
Marshmallow icing, to decorate (see below)
Spray an 2L capacity bundt pan with cooking spray. Place popcorn, smarties and jellybeans into a large bowl and set aside.
Melt butter with 2 tablespoons vegetable oil in a large saucepan over low heat. Once melted, add the marshmallows and stir constantly until melted and smooth. Pour mixture over the popcorn and stir to thoroughly combine.
Press mixture firmly into the prepared cake pan. Set aside and allow to cool completely for at least 1hr. When ready to serve, run a knife around cake pan and turn out onto a serving plate.
Drizzle with Marshmallow Icing. Decorate with jelly lollies if desired. Cut into wedges to serve. Store in an airtight container for up to 2 days but best eaten on day of preparation.
Place 60g white marshmallows into a bowl with 10g butter. Microwave on 50% power for 45 sec. Then stir until smooth. Add a few drops of food colouring if desired. Stir to combine, use whilst still warm.