We love making these chocolate cookies in the winter to give to friends.
They are a nice addition to a box of homemade chocolate bark, and even though they might not look as fancy as traditional chocolate bark they are always a big success.
You will need:
One cup of popping corn
750 g of chocolate
Vanilla extract (optional)
Sea Salt (optional)
You will have to start by making popcorn. Just heat some oil in a large pot, add the popping corn, put on the lid and wait.
Spread the popcorn evenly in two layers inside a greased dish, make sure you don’t use any un-popped kernels.
Next it’s time to make the toffee.
Melt 40g of sugar, half a teaspoon of salt, 40g of butter and about 2 tablespoons of golden syrup together and let it bubble for about 4 minutes until it is golden-brown. You can stir in a teaspoon of vanilla at this point, but it is lovely without that, too.
Pour that mix over the popcorn you prepared earlier.
Break your chocolate into small pieces and melt it using the double-boiler method.
I did not take any pictures of this step because by now Emi, Boo and Ari had noticed that I was surrounded by popcorn, sugar, toffee and chocolate.
When your chocolate is melted stir in about one tablespoon of butter and pour this over your toffee popcorn.
If you like now is a good time to sprinkle sea salt on top, my little ones are no fans of salt, so we don’t, but if you like that sort of thing it is definitely worth a try.
Leave it in the fridge to harden for about two hours, cut it into squares and enjoy!
What is your favourite gift-giving recipe?
Have a lovely day!