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
4tbsp condensed milk
125g marshmallows, chopped
170g packet toffee popcorn
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.