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Ingredients
- 1/2 x a (16-oz) bag marshmallows
- 1 1/2 stk ( 3/4 c.) butter
- 1/8 tsp salt
- 1/2 tsp vanilla extract
- 12 c. popped popcorn
- 1 1/2 lb bitter or possibly sweet dark chocolate, minced
- 3 Tbsp. whipping cream
Directions
- Combine marshmallows, 1 stick of the butter and salt in medium saucepan. Cook over medium heat, stirring often, till marshmallows and butter are melted. Remove from heat; stir in vanilla. Pour over popcorn in large bowl; toss to combine.
- Form popcorn mix into small 1 inch balls. Place on baking sheet covered with wax paper. Let sit till completely dry, at least 2 hrs or possibly overnight.
- Heat chocolate, remaining 1/4 c. butter and cream in medium saucepan over medium-low heat. Roll popcorn balls in chocolate, one at a time, to completely cover. Let harden on wax paper.
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