In our house, “popcorn” can mean one of three things:
All of these three versions of ‘popcorn’ are common snacks around our place. But it’s the third type that I’ve used in this recipe.
A few days ago when JJ was getting up to mischief, I decided a spot of toddler cooking would be a helpful distraction. I remembered eating chocolate crackles as a child (many moons ago), and figured I could come up with an easy and healthier version.
80g milk chocolate
2 Tbsp golden syrup
60g of dry ‘popcorn’ (mixed puffed corn, puffed brown rice, puffed kamut & puffed millet)
10g of Kellogg’s All-Bran
Melt chocolate, butter and golden syrup together in the microwave. Pour over all the cereals. Mix. Spoon into mini cupcake patty pans. Refrigerate until set.
(BTW – in the spirit of full disclosure, I did receive these mini cupcake patty pans from Multix. They kindly sent them to me after seeing my post on pasting patty pans. No money was offered, nor did they ask me to blog about them. All ideas and opinions in this post are totally my own, as they always are.)
Easy! So easy you can do it with your toddler on the spur of the moment. But please overlook the state of my kitchen, I didn’t have a chance to pretty things up before I happy snapped.
Verdict: These were so quick and fun to make, and sweet enough without being overly sugary. I love that they include a wider range of wholegrains in JJ’s diet than just wheat. And bonus that they are egg-free, so would be a good party option for JJ’s cousin who has egg allergies. This is a to-make-again recipe for sure.