# Components:
→ Base
01 - 2 cups Coco Pops cocoa rice cereal (60 g)
02 - 1 cup mini marshmallows (100 g)
03 - 1/4 cup unsalted butter (60 g)
04 - 3.5 oz milk chocolate, chopped (100 g)
05 - 1/2 teaspoon vanilla extract
→ Coating & Decoration
06 - 1/3 cup icing sugar (50 g), for dusting
07 - 1/4 cup sliced almonds (30 g), optional
→ Salad Bed
08 - 2 cups baby spinach or mint leaves (40 g), for garnish
09 - 1/2 cup fresh strawberries, halved (80 g), optional
# Preparation steps:
01 - Line a baking tray with parchment paper.
02 - Gently melt the butter and chopped milk chocolate together over simmering water or in 30-second microwave intervals, stirring until smooth.
03 - Add mini marshmallows to the melted mixture and stir until they are just melted and combined.
04 - Remove the bowl from heat and mix in the vanilla extract thoroughly.
05 - Gently fold in the Coco Pops until they are evenly coated with the chocolate mixture.
06 - Using lightly greased hands, take small handfuls of the mixture and form oval, pinecone-like clusters. Press sliced almonds onto the surface to simulate pinecone scales if using.
07 - Arrange the pinecone shapes on the lined tray and refrigerate for 20 minutes until firm.
08 - Lightly dust the chilled pinecones with icing sugar for a snowy appearance.
09 - Spread baby spinach or mint leaves on a serving platter to form a salad bed. Place the pinecones on top and garnish with halved strawberries if desired. Serve chilled.
