Categories: Desserts

Ingredients

• 18 cups popped popcorn
• 1/4 cup salted butter
• 10 oz. package mini marshmallows
• 2 tbsp. light corn syrup
• 1 cup mini candy-coated chocolate pieces, divided

Directions

1. Discard any unpopped kernels from popcorn. Place popcorn in a large disposable roasting pan. Line a baking sheet with parchment or wax paper.

2. In a medium saucepan, melt butter over medium heat. Add marshmallows and corn syrup, stirring until melted and smooth. Remove from heat. Pour butter mixture over popcorn, stirring gently to coat. Let stand until mixture has cooled enough to handle and to not melt chocolate candy, 4-5 minutes.

3. Stir in 3/4 cup chocolate pieces. Let stand for 2 minutes. Sprinkle with remaining 1/4 cup candy. Using lightly greased hands, gently press popcorn mixture into 2 1/2-inch balls. Let cool completely on prepared pan. Store in an airtight container for up to 1 week.

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