# Required Ingredients:
→ Base
01 - 2 cups (60 g) Cocoa rice cereal (Coco Pops)
02 - 1 cup (100 g) mini marshmallows
03 - 1/4 cup (4 tbsp, 60 g) unsalted butter
04 - 3.5 oz (100 g) milk chocolate, chopped
05 - 1/2 tsp vanilla extract
→ Coating & Decoration
06 - 1/3 cup (50 g) icing sugar (for dusting)
07 - 1/4 cup (30 g) sliced almonds (optional)
→ Salad Bed
08 - 2 cups (40 g) baby spinach or mint leaves
09 - 1/2 cup (approximately 80 g) fresh strawberries, halved (optional)
# How-To Steps:
01 - Line a baking tray with parchment paper. In a heatproof bowl, melt unsalted butter and chopped milk chocolate over simmering water or microwave in 30-second intervals, stirring until smooth.
02 - Add mini marshmallows to the melted mixture and stir gently until they are just melted and combined.
03 - Remove the bowl from heat and stir in vanilla extract. Gently fold in the cocoa rice cereal (Coco Pops) ensuring an even coating.
04 - With lightly greased hands, take small handfuls of the mixture and form oval, pinecone-like clusters. Press sliced almonds onto surfaces if using to replicate pinecone scales.
05 - Place the shaped clusters on the prepared tray and refrigerate for 20 minutes until firm.
06 - Dust each pinecone-shaped cluster with icing sugar to create a snowy appearance.
07 - Arrange baby spinach or mint leaves on a serving platter as a salad bed. Position the chocolate pinecones on top and garnish with halved strawberries if desired. Serve chilled.
