Sunday, October 10, 2010
S'more Popcorn Balls
10 cups popped popcorn
1/2 cup butter
12 full-size graham crackers, coarsely chopped
3 cups mini marshmallows
1 1/2 cups cold chocolate chips (keep in refrigerator until ready to use)
parchment paper or nonstick foil
Line a baking sheet with parchment paper or nonstick foil. Set aside. Preheat the oven to warm or 175 F. Place the popcorn on a large rimmed cookie sheet and place it in the oven to keep warm.
In a large saucepan, melt the butter and marshmallows together over medium-low heat. When the marshmallows are completely melted, gently stir in the popcorn and graham crackers, and mini marshmallows. Remove the chocolate chips from the refrigerator and quickly stir them into the mixture. Let the mixture set until cool enough to handle, then using buttered plastic sandwich bags on your hands or with buttered hands, form the mixture into balls. Set each ball on the prepared baking sheet to cool. Store in an airtight container.
Makes about 12 baseball size balls or 30 golf ball sized balls.
Recipe form Chefs Catalog
Picture courtesy of Family Fun