Ingredients
Scale
- 10 oz package mini marshmallows
- 2 tbsp butter
- 10 cups popcorn
- 3–4 tbsp sprinkles
- 5 oz white chocolate chips
Instructions
- Grease a 9×13 baking pan.
- Add marshmallows and butter to a large pot and melt over medium heat.
- Once melted and smooth, stir in the popcorn and sprinkles until well coated, then immediately pour into the baking dish and press into an even layer.
- Add white chocolate chips to a small microwave-safe bowl and melt in 15-second increments until smooth.
- Drizzle white chocolate over the popcorn treats.
- Let sit until cool and firm, then cut into bars.
Notes
- Use lightly salted popcorn for the best sweet-salty balance.
- Avoid overly buttery popcorn — it can prevent the marshmallow coating from sticking properly.
- Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Category: Dessert
- Method: Stove
- Cuisine: American
- Diet: Vegetarian