Chocolate covered rocky road popcorn balls

Makes 12-15 depending on size

150g miniature marshmallows
55g cup butter
1 large bag caramel popcorn

50g sweetened dried cranberries
50g toasted flaked almonds
50g miniature chocolate chips
12-15 lolly sticks

100g milk chocolate for dipping
Popcorn crumbs & crushed flaked almonds for rolling

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Melt the marshmallows and butter together in a pan over a medium heat until blended and smooth, about 5 minutes. Remove from the heat, add the popcorn, cranberries and almonds and stir to completely coat them with the marshmallow mixture. Add the chocolate chips and stir well. Leave to cool slightly.

With greased hands, shape into golf ball sized balls, and insert a lolly stick into one side. Place in the fridge to set.

Mix the popcorn crumbs and crushed flaked almonds together in a bowl. 

When the lollies have completely set, melt the chocolate in the microwave carefully or it will burn. Dip the top half of the lollies in the chocolate, then roll in the popcorn crumbs and crushed flaked almonds. Return to the fridge to set.

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