Guest chef

Mitzie Wilson

Mitzie Wilson is a food writer, baker and our very own former Acting Food Director. Mitzie has been writing recipes for magazines for over 30 years, she was editor of BBC Good Food and delicious. magazines and her most recent book Mince! 100 frugal, tasty mince recipes (Absolute Press, £12.99)

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Popcorn paradise bars

  • Makes 16
  • Prep 15 mins
  • Total time 15 mins, plus chilling
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Popcorn paradise bars
Popcorn paradise bars

step by step

  • 1Line a 20cm square cake tin with baking paper. Lightly toast the coconut in a dry frying pan; watch carefully or it will burn. Tip into a mixing bowl and mix with the almonds, popcorn, rice cereal and dried fruit.
  • 2Melt the butter in a medium pan and add the marshmallows. Stir over a low heat until the marshmallows have completely melted then pour onto the popcorn mixture and stir until everything is well mixed.
  • An upmarket version of marshmallow crispies, in bar form
  • 3Pack the mixture into the tin. Use damp hands to compress the mixture and leave to set in the fridge for a couple of hours, then turn out and cut into bars (cut the square in half, then each half into 8 fingers).
  • Recipe photograph by Kris Kirkham

Get ahead

Make up to 2 days ahead and keep in the fridge.

You will need

  • 50g desiccated coconut
  • 50g chopped almonds
  • 100g toffee popcorn
  • 50g rice pops cereal
  • 75g dried cherries
  • 75g raisins or sultanas or chopped dried apricots
  • 50g butter
  • 300g marshmallows

+ Nutritional Information