# What you'll need:
→ Base
01 - 2 cups Coco Pops (cocoa rice cereal)
02 - 1 cup mini marshmallows
03 - 1/4 cup unsalted butter
04 - 3.5 oz milk chocolate, chopped
05 - 1/2 teaspoon vanilla extract
→ Coating & Decoration
06 - 1/3 cup powdered sugar for dusting
07 - 1/4 cup sliced almonds (optional)
→ Salad Bed
08 - 2 cups baby spinach or mint leaves
09 - 1/2 cup fresh strawberries, halved (optional)
# Method:
01 - Line a baking tray with parchment paper.
02 - In a heatproof bowl, melt butter and chocolate over simmering water or in 30-second microwave bursts, stirring until smooth.
03 - Add mini marshmallows and stir until just melted and incorporated.
04 - Remove from heat and mix in vanilla extract thoroughly.
05 - Gently fold Coco Pops into the mixture until fully coated.
06 - With lightly greased hands, form small oval clusters. Press sliced almonds onto the surface if using, to resemble pinecone scales.
07 - Arrange pinecones on the tray and refrigerate for 20 minutes to firm.
08 - Lightly dust each pinecone with powdered sugar for a snowy effect.
09 - Arrange baby spinach or mint leaves on a serving plate, then place pinecones on top. Garnish with strawberries if desired and serve chilled.
