Popcorn Candy Cane Bars

Prep 20 min plus chilling Cook 2 min

100ml double cream mixed with 2tsp peppermint flavouring 450g white chocolate, plus 100g to decorate

100g sweet popcorn

4 crushed candy canes, plus 4 more to decorate

100g Christmas- coloured M& Ms (or supermarket equivalent)

A few drops red gel colouring 20 x 30cm brownie tin, lined with parchment

1 Heat the peppermint

cream in the microwave, but don’t boil. Pour over the 450g white chocolate and stir until melted. If the mixture is too thick, heat a little in the microwave.

2 In a bowl, combine the popcorn, crushed candy canes and half the M&MS. Pour the melted chocolate over the popcorn mix and fold with a spatula until everything is coated.

3 Melt remaining 100g chocolate in microwave and stir in red gel. Spoon popcorn mix into the tin and spread out evenly. Top with the remaining M&MS, whole or broken candy canes and drizzle with the red chocolate. Leave to set in the fridge for an hour or two.