# Components:
→ 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 icing sugar (for dusting)
07 - 1/4 cup sliced almonds (optional for texture)
→ Salad Bed
08 - 2 cups baby spinach or mint leaves (for garnish)
09 - 1/2 cup fresh strawberries, halved (optional)
# Directions:
01 - Line a baking tray with parchment paper.
02 - Gently melt butter and chopped milk chocolate together over simmering water or in 30-second microwave intervals, stirring until smooth.
03 - Add mini marshmallows to the melted mixture and stir until just melted and combined.
04 - Remove the bowl from heat and mix in the vanilla extract thoroughly.
05 - Gently fold the Coco Pops into the chocolate mixture until evenly coated.
06 - Using lightly greased hands, form small handfuls into oval, pinecone-like clusters and press sliced almonds onto the surface if using.
07 - Place the formed pinecones on the lined tray and refrigerate for 20 minutes to set firmly.
08 - Lightly dust each chilled pinecone with icing sugar to create a snowy appearance.
09 - Spread baby spinach or mint leaves on a serving platter to create a bed, place pinecones on top, and garnish with halved strawberries if desired. Serve chilled.
