Easter egg popcorn bites
Prep
10 mins
Cook
40 mins
Servings
20
Difficulty
Medium
These Easter egg popcorn bites are my go to when I need something festive that doesn't require much fuss. The combination of sweet marshmallows, that addictive Tyrrells popcorn, and chocolate mini eggs comes together in less than an hour, making them perfect for last minute holiday entertaining. I love adding dried mango for a fruity contrast and a boost of natural vitamins and fiber. Best of all, this recipe is super budget friendly and uses mostly pantry staples, so you probably have half these ingredients on hand already. The popping candy adds a fun surprise that makes people smile, and honestly, it's hard to stop at just one bite.
Ella x
Ingredients
- 50 gramsprésident butter unsalted
- 150 gramsessential mini white marshmallows
- 190 gramstyrrells popcorn sweet & salty
- 50 gramsdried mango(roughly chopped)
- 80 gramscadbury mini eggs
- 1popping candy(to sprinkle (optional))
Detail level
Instructions
- 1
Line a 20-22cm square tin with baking parchment. Melt the butter in a large, heavy-based saucepan over a low heat. Add the marshmallows and cook gently, stirring constantly, until melted.
- 2
Take the pan off the heat and immediately add all but a small handful of the popcorn and all the mango, mixing thoroughly until well coated.
- 3
Spoon the sticky mixture into the prepared tin, then place a sheet of baking parchment over the top, and use this to press the mixture firmly into the corners and smooth the top until flat and level. Remove the top sheet of paper. Scatter over the mini eggs, sprinkles, popping candy (if using) and the remaining popcorn, and press down lightly to stick it all to the top.
- 4
Leave for at least 1 hour or until completely cooled and set. Carefully lift out onto a board and remove the baking paper, then using a sharp knife cut into pieces.
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