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Ingredients
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35g sweet and salty popcorn
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120g red raspberry lollies, halved
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400g dark chocolate (70% cocoa), melted
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40g roasted coconut chips, plus extra (optional)
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10g pkt freeze dried strawberry slices
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250g marshmallows, halved
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55g (1/2 cup) pistachios
Method
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1Grease the base of a 20 x 30cm (base measurement) lamington pan and line with baking paper, allowing the sides to overhang.
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2Combine the popcorn, marshmallow, lollies, coconut chips, strawberries and pistachios in a large bowl. Pour over the chocolate and mix until well combined.
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3Spoon mixture into prepared pan and smooth the surface. Tap the pan on a work bench to settle. Sprinkle with extra coconut chips, if using. Place in the fridge for 30 minutes to set.
Source: taste.com.au
