Popcorn bar with cheese curd and dried apricot
Servings Prep Time
12bars 20minutes
Cook Time
Servings Prep Time
12bars 20minutes
Cook Time
  • 200g caramel popcorn
  • 250g plain marshmallow
  • 80g unsalted butter
  • 90g dried cranberriescut into half
  • 2bars LAKTO Cheese Curd with Belgian Chocolate Coating with Chocolate Pieces
Step 1: Prepare the pan and mix the dry ingredients together.
  1. Line a rectangle baking dish with baking paper.
  2. In a bowl, mix popcorn and dried cranberry pieces evenly. Set aside.
Step 2: Prepare the butter/marshmallow mixture and assemble.
  1. Add 30g butter in a saucepan and heat it up over low heat.
  2. Once the butter has fully melted, add in marshmallows.
  3. Fold the mixture till all the marshmallows have fully melted. Pour it directly into the popcorn mixture, give it a good mix till all the ingredients are fully coated.
  4. Transfer the mixture into the lined baking dish, use the spatula to press it downwards. Once it has cooled down, take the cheese curds out from the freezer.
  5. Cut the cheese curds into 16 square pieces each. Spread it on the popcorn mixture.
  6. Take another piece of baking paper, lay it on the mixture and press it downwards again. This will compact the mixture and make sure that the cheese curds stay on the bar.
  7. Transfer into the fridge and let it set for 30 mins.
  8. Cut into squares and ready to serve!