Sweet and Salted Peanut Butter Popcorn Squares

These Sweet and Salted Peanut Butter Popcorn Squares are the perfect treat to enjoy on a Sunday afternoon, snuggled up on the sofa in your pyjamas while you watch a film Marathon. Be careful though, they are super moorish!

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Gluten Free Sweet and Salted Peanut Butter Popcorn Squares 

Ingredients

For the popcorn squares:
60g butter
100g gluten free salted and sweet popcorn
180g white mini marshmallows
3 tbsp chunky peanut butter

To decorate:
50g milk and dark chocolate

Method

1) Grease and line a square cake tin with baking paper.

2) Place a large heavy bottomed pan over a low to medium heat, then add the butter and marshmallows and heat them until they have completely melted.

3) Fold the peanut butter through the marshmallow mixture, then add the popcorn and stir until fully coated.

4) Working quickly, spoon the mixture into the prepared tin and smooth it out using a greased palate knife until it starts to reach corners of the tin.

5) Place a large square of grease proof paper over the top of the mixture, then use your hands to press the mixture right down into the tin.

6) Peel off the greaseproof paper and leave the mixture to set for a few hours.

7) Once the mixture has set, turn it out of the tin and cut it into bite size squares.

8) Next, melt the chocolate in heat proof bowl over a pan of simmering water. Transfer the chocolate into a piping bag and pipe a zig-zag pattern over each popcorn squares.

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Store the popcorn squares in an airtight container and they should last for up to a week.

Gluten Free Rocky Road

During the dark and cold month of January, I am usually found seeking out delicious comfort foods to perk up my mood.

For me, nothing quite beats curling up on the sofa with a good book, a cuppa and slice of my Gluten Free Rocky Road, which is packed full of delicious sweet treats and is certain to banish those winter blues!

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Most traditional Rocky Road recipes are not Gluten Free because they usually include biscuits, so instead of Biscuits I decided to use Nature’s Store Puffed Rice Cereal as a substitute. Puffed rice is 100% Gluten Free and a healthier option than biscuits as it contains no sugar. You can of course use Gluten Free Biscuits if you’d prefer, but I honestly prefer using puffed rice as it still provides crunch expected from Rocky Road.

This is recipe is wonderfully simple and so easily adaptable so if you fancy changing it up, why not use raisins or cranberries instead of cherries? It is also a no bake recipe (perfect if you are feeling a little bit lazy), simply pop it in the fridge and let the magic happen – what’s not to like?

Gluten Free Rocky Road

Ingredients

300g gluten free milk or dark chocolate
125g butter, softened.
100g pink and white mini Marshmallows (plus an extra handful for the top)
75g glacé cherries cut in half
25g Rude Health Brown puffed rice
25g almonds
3 tbsp golden syrup

Icing Sugar to dust

Method

1) Grease and line a square tin with greaseproof paper.

2) Melt the chocolate in large heat proof bowl over a pan of simmering water.

3) In a separate pan melt together the butter and golden syrup, then add this to the melted chocolate and stir continuously until all the ingredients are combined.

4) Stir in the marshmallows, puffed rice, almonds and cherries until they are coated in a thick layer of the chocolate.

5) Pour the mixture into the prepared tin and use a greased palate knife to flatten down the mixture down and smooth it right to the corners of the tin.

6) Place a sheet of greaseproof paper on top of the mixture and press down firmly to help tightly pack the mixture into into the tin. Peel off the greaseproof paper and dot across the extra marshmallows.

7) Chill the Rocky Road in the fridge for at least two hours.

8) Use the greaseproof paper to help remove the slab of Rocky Road from the tin, then carefully cut it into equal pieces.

9) Lightly dust the Rocky Road with a little icing sugar and  enjoy!

Rocky Road should keep for up to a week stored in an airtight container, or you can keep it in the fridge if your home is a little warm.

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If you want to keep up to date with my kitchen adventures on instagram, you can find me @titchyton.