Crunchy chocolate clusters with marshmallows, almonds, and fresh greens for a playful, delightful treat.
# What You'll Need:
→ Base
01 - 2 cups Coco Pops cocoa rice cereal
02 - 1 cup mini marshmallows
03 - 1/4 cup unsalted butter
04 - 3.5 ounces chopped milk chocolate
05 - 1/2 teaspoon vanilla extract
→ Coating & Decoration
06 - 1/3 cup icing sugar for dusting
07 - 1/4 cup sliced almonds, optional
→ Salad Bed
08 - 2 cups baby spinach or mint leaves
09 - 1/2 cup fresh strawberries, halved, optional
# Step-by-Step:
01 - Line a baking tray with parchment paper.
02 - In a heatproof bowl, melt butter and milk chocolate over simmering water or in 30-second microwave bursts, stirring until smooth.
03 - Add mini marshmallows to the melted mixture and stir until just melted and evenly combined.
04 - Remove the bowl from heat and mix in vanilla extract thoroughly.
05 - Gently fold in the Coco Pops ensuring they are well coated with the chocolate mixture.
06 - Using lightly greased hands, form the mixture into oval clusters resembling pinecones. Press sliced almonds onto the surface for texture if desired.
07 - Place the formed pinecones on the prepared tray and refrigerate for 20 minutes until firm.
08 - Lightly dust each pinecone with icing sugar to create a snowy appearance.
09 - Arrange baby spinach or mint leaves on a serving platter to form a bed. Place the pinecones on top and garnish with halved strawberries if desired. Serve chilled.
