1. Line a square cake tin with cling film.
2. Melt 200g of the Smooth Milk Chocolate Beads in a bowl set over a pan of simmering water.
3. Once completely melted, pour into a large bowl and mix together with the popcorn, mini marshmallows and 60g of the remaining smooth milk chocolate beads.
4. Empty the mixture into the cake tin and push down with the back of a spoon to ensure that there are no gaps and that the entire tin is evenly covered.
5. Sprinkle over the remaining 10g of Smooth Milk Chocolate Beads.
6. Cover with cling film and refrigerate for 3 hours or preferably overnight.
7. Once chilled, remove from the tin and cut into 16 squares.

Store in the fridge for up to 5 days.