# Ingredient List:
→ 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)
→ Salad Bed
08 - 2 cups baby spinach or mint leaves
09 - 1/2 cup fresh strawberries, halved (optional)
# Step-by-Step Instructions:
01 - Line a baking tray with parchment paper.
02 - In a heatproof bowl, 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 evenly combined.
04 - Remove from heat and stir in vanilla extract.
05 - Gently fold the Coco Pops into the mixture until all are thoroughly coated.
06 - With lightly greased hands, form small oval-shaped clusters resembling pinecones. Press sliced almonds onto the surface if using to mimic pinecone scales.
07 - Place formed pinecones on the prepared tray and refrigerate for 20 minutes until firm.
08 - Lightly dust each pinecone with icing sugar to simulate a snowy appearance.
09 - Spread baby spinach or mint leaves on a serving platter, arrange chocolate pinecones on top, garnish with strawberries if desired, and serve chilled.
