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How to make Raptor droppings

Yield = 16
Prep time: 0:50
Cook time: 0:12
Total time: 1:02

Ingredients

75g unsalted butter
2 tablespoons popping corn
70g milk chocolate, chopped
50g vanilla marshmallows
1/4 cup moist coconut flakes, toasted
180g dark chocolate, chopped

Method

Step 1 Melt 25g butter in a medium saucepan on medium heat. Add popcorn. Cover. Cook for 3 to 4 minutes, shaking pan frequently, until popcorn has popped. Transfer to a large bowl. Cool completely.
Step 2 Line a baking tray with baking paper. Place milk chocolate and remaining butter in a medium saucepan over medium heat. Cook, stirring occasionally, for 4 to 5 minutes or until smooth. Add marshmallows. Stir for 2 minutes or until smooth. Add coconut and chocolate mixture to popcorn. Stir to coat.
Step 3 Using damp hands and working quickly, shape 2 tablespoons of mixture around the top of each lollipop stick, pressing firmly to hold. Place on prepared tray. Refrigerate for 10 minutes or until firm.
Step 4 Place dark chocolate in a heatproof, microwave-safe bowl. Microwave on HIGH (100%) for 30 seconds to 1 minute or until smooth, stirring with a metal spoon halfway through cooking. Working quickly, dip popcorn, 1 at a time into chocolate to coat. Gently tap stick on the side of the bowl to drain excess chocolate. Return to tray. Refrigerate for 15 minutes or until set. Serve.