It’s like popcorn, but better.

Ingredients:

• 120g pack Popcorn, as plain as you can find (Cobbs ‘lightly salted, slightly sweet’ works well)
• 200g chocolate melts (milk, white or dark)
• Plenty of toppings to sprinkle: seeds, sultanas, cranberries, puffed rice, sprinkles, etc.

Method:

1. Line two large baking trays with baking paper
2. Spread the popcorn over the two trays, in a single layer.
3. Put the chocolate melts in a microwave-safe bowl, and microwave for 30 seconds. Remove from the microwave and stir, then return for a further 30 seconds. Repeat until chocolate is just melted. (A few small lumps remaining is fine, they will melt while you stir).
4. White the chocolate is melting, get your toppings ready (small bowls for kids to sprinkle, etc.) as you’ll want to move quickly once the chocolate is done.
5. Using a dessert spoon, drizzle the chocolate over the popcorn so that most popcorn is partially covered.
6. Then, sprinkle your toppings! They will stick to the melted chocolate. If your children (like mine) are a little heavy-handed with the toppings, you can drizzle a little extra chocolate over the top to help glue it all together.
7. Place the trays in the fridge for 10 minutes, until the chocolate has hardened.
8. Using your hands, break the popcorn into chunks and store in an airtight container for delicious, loaded-popcorn lunches all week.