Ingredients
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)
Method
-
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.
MARSHMALLOW ICING
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.