September 22nd, 2016
From Brownies, Blondies and other Traybakes, published by Ryland Peters & Small
Heat the oil in a large lidded pan with a few popcorn kernels in the pan. When you hear the kernels pop, carefully tip in the rest of the kernels. Shake the pan over the heat until the popping stops. Take care when lifting the lid as any unpopped kernels may still pop from the heat of the pan.
Tip the popcorn into a bowl, removing any unpopped kernels as you go.
In a heavy-based frying pan/skillet, dry roast the desiccated/shredded coconut, stirring all the time, until it starts to colour and give off a nutty aroma. Tip onto a plate and set aside to cool.
Melt the milk/semisweet and dark/bittersweet chocolate and butter in a large heatproof bowl set over a pan of barely simmering water, making sure that the base of the bowl does not touch the water. Stir the mixture to melt any lumps then remove the bowl from the pan, taking care as it will be hot, and leave to cool for about 10 minutes.
Add the popcorn, toasted coconut, marshmallows and cherries to the cooled chocolate mixture and stir well so that everything is evenly coated. Spoon the mixture into the prepared pan and press out flat with the back of a spoon.
For the topping, melt the white chocolate in a heatproof bowl set over a pan of barely simmering water, and drizzle over the top of the tiffin slice. Decorate with sugar sprinkles, if using. Chill in the fridge for 2 hours until set, then cut into 24 small squares and serve.