I think that milk chocolate works best with peanut butter. The bitter tones of dark chocolate seem to be emphasised next to the saltiness of the PB, and the combination is altogether too grown-up - this recipe is way too fun to be grown-up! I love home-popped popcorn, but for this recipe, you really want the crunch of ready-popped corn, and the lovely sticky-sweet coating on toffee popcorn really works with the saltiness of the peanut butter.
If you're going to do this, really do this, you need to commit and go whole-hog. No post-rocky road guilt. Make it, eat it, worry about the bikini later. Maybe the prospect of a holiday seems so distant to me I'm in denial about the whole bikini situation. Maybe I just like peanut butter more than I like my bottom.
Ingredients:
- 150g milk chocolate
- 80g marshmallows, halved if they are large
- 120g toffee popcorn
- 3tbsp honey or golden syrup
- 4 heaped tbsp crunchy peanut butter
Line a loaf tin with cling-film and place in the fridge to chill. Break the chocolate into small pieces and melt together with the honey and peanut butter in a glass bowl over a pan of simmering water. Remove from the heat and allow to cool slightly, but not too much, as the mixture stiffens and it's hard to stir your dry ingredients in:
Weigh out your marshmallows and popcorn and stir into the slightly cooled mixture. You want to make sure everything is generously coated. Spread into your lined loaf tin, pushing into the corners:
It will need to chill for a minimum of two hours, although overnight is best. I find it slices easily straight from the fridge, so I'd suggest storing it there (or in your tummy!)
YUM!
