Popcorn-Toasted Cereal Cake

  1. Prepare a 10" tube or bundt pan by spraying with cooking spray. (You can use a large pan but your cake won't be as high. It wont affect the deliciousness though...)rnrnPlace the freshly popped corn in a large, wide bowl, being careful to remove the un-popped kernels. To jazz up plain popcorn, drizzle 1/4 cup of melted butter over the popcorn, add a pinch of salt and toss well to combine. Let cool completely, about 5 - 10 minutes.
  2. Add the cereal, M&MTMs, broken pretzel sticks and 1/2 cup of white chocolate chips to the popcorn. Toss and set aside while you prepare the 'sauce' which will make it a cake.
  3. In a large saucepan, melt the 1/4 cup of room temperature butter, over low heat. Add the mini marshmallows and the remaining 1/2 cup white chocolate chips. Stir until melted and smooth - a few minutes. Be careful not to turn your back on he sauce as it so easily burns.
  4. Remove from heat, let the sauce cool down for about 5 minutes before pouring it over your popcorn-cereal mix. Too soon and the heat will cause the popcorn to shrink into nothingness - not very pleasant!rnrnStir all the ingredients together till combined, then fill the pan and press in.
  5. Cover with foil and let the popcorn cake set for at least an hour, up to 4 hours.
  6. Once set, gently run a table/butter knife round the rim.rnrnInvert your pan over a serving platter et voila, your cake is here. Beautiful, and totally delicious.rnrnCover tightly and store for up to 1 day. Ours didn'TMt last an hour. Every grain that was left, was eaten off the table and off the platter.

corn, unsalted butter, salt, granola, white chocolate chips, mampms, marshmallows, unsalted butter

Taken from food52.com/recipes/21560-popcorn-toasted-cereal-cake (may not work)

Another recipe

Switch theme