Crunchy clusters of chocolate, Coco Pops, and marshmallows shaped like pinecones served on fresh greens.
# Ingredient List:
→ Base
01 - 2 cups (60 g) cocoa rice cereal (Coco Pops)
02 - 1 cup (100 g) mini marshmallows
03 - 1/4 cup (4 tablespoons, 60 g) unsalted butter
04 - 3.5 ounces (100 g) milk chocolate, chopped
05 - 1/2 teaspoon vanilla extract
→ Coating & Decoration
06 - 1/3 cup (about 3 tablespoons plus 1 teaspoon, 50 g) icing sugar for dusting
07 - 1/4 cup (30 g) sliced almonds (optional)
→ Salad Bed
08 - 2 cups (about 40 g) baby spinach or mint leaves
09 - 1/2 cup (80 g) fresh strawberries, halved (optional)
# Steps:
01 - Line a baking tray with parchment paper to prevent sticking.
02 - Gently melt unsalted butter and chopped milk chocolate together over simmering water or in short microwave bursts, stirring until smooth.
03 - Stir mini marshmallows into the melted mixture until just melted and evenly combined.
04 - Remove from heat and incorporate vanilla extract thoroughly.
05 - Fold in Coco Pops gently until they are fully coated with the chocolate mixture.
06 - With lightly greased hands, form small handfuls of the mixture into oval, pinecone-like clusters. Press sliced almonds into surfaces if using to mimic scales.
07 - Place shaped pinecones on the prepared tray and refrigerate for 20 minutes until firm.
08 - Lightly dust each pinecone with icing sugar for a snowy appearance.
09 - Arrange baby spinach or mint leaves on a serving platter to create a salad bed. Position pinecones on top and garnish with halved strawberries if desired. Serve chilled.
