The perfect blend of popcorn, marshmallows, chocolate, and fudge chunks gives you the perfect mixture of soft, chewy and crunchy textures!


2 x 200g bars white chocolate, cubed

3tbsp golden syrup

125g butter

4tbsp condensed milk

125g marshmallows, chopped

170g packet toffee popcorn

To finish

200g bar white chocolate, cubed

1tbsp sunflower oil

2tbsp hundreds and thousands

2tbsp mini marshmallows

4tbsp mini fudge chunks

You will need

21cm square tin, lined with baking parchment


Put the chocolate, syrup, butter and condensed milk into a large bowl, resting over a pan of simmering water.

Heat gently until melted then beat well to combine evenly.

Stir in the marshmallows and half the popcorn, then spoon the mixture into the lined tin and chill in the fridge to set.

To make the topping, melt the white chocolate and oil in a bowl, resting over a pan of simmering water. Pour over the mixture in the tin.

Sprinkle over the hundreds and thousands, mini marshmallows, fudge chunks and remaining popcorn.

Chill for a few hours, before cutting into squares. This will keep for up to 1 week.