# Components:
→ Base
01 - 2 cups Coco Pops (cocoa rice cereal)
02 - 1 cup mini marshmallows
03 - 1/4 cup unsalted butter
04 - 3.5 ounces 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
# Directions:
01 - Line a baking tray with parchment paper.
02 - Gently melt butter and chopped milk chocolate together over simmering water or in short microwave bursts, stirring until smooth.
03 - Stir in mini marshmallows until just melted and fully incorporated.
04 - Remove from heat and mix in vanilla extract.
05 - Carefully fold Coco Pops into the chocolate mixture until evenly coated.
06 - With lightly greased hands, form small oval clusters resembling pinecones. If desired, press sliced almonds onto the surface to imitate scales.
07 - Place the formed pinecones onto the prepared tray and refrigerate for 20 minutes to set.
08 - Lightly dust each pinecone with icing sugar to create a snowy appearance.
09 - Arrange baby spinach or mint leaves on a serving platter, place pinecones on top, and garnish with strawberries if desired. Serve chilled.
