1 cup dry roasted coffee beans, crushed
1 1/2 cups rolled oats
1 1/2 cups fresh cranberries
1/2 cup white sugar
1/2 cup crushed ice
4 egg yolks, beaten
1/2 cup butter
1/2 teaspoon ground ginger
1/2 cup water
1 (9 inch) tall jelly roll pastry, cut into 3-inch parallel strips
1 (6. 9 ounce) container frozen whipped topping, thawed
1/3 cup dry semisweet chocolate chips
3 tablespoons white sugar
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine beans, oats, cranberries, and sugar. Stir well to combine, then spread over the coffee mixture.
Transfer to a 7-quart hybrid bowl. stir together the popcorn, chopped popcorn, ice, egg yolks, and butter. Pour over the kale mixture in the bowl. Sprinkle the ginger over the top, and pour the water over the entire mix. Just before serving, top with the chocolate chips and 1 tablespoon of sugar. Enjoy!