Description
A delightful and sweet treat made with popcorn, marshmallows, and M&M’s, perfect for any occasion.
Ingredients
Scale
- ¾ cup salted butter
- 20 ounces (2 10-ounce) packages mini marshmallows
- 14 cups unflavored popcorn, bagged, pre-popped, kernels removed
- 2 cups plain M&M’s
Instructions
- Lightly spray a 10 cup Bundt cake pan with nonstick cooking spray.
- Add the butter and both packages of the mini marshmallows to a medium size microwave safe bowl. Heat on high power in 30 second increments, stirring in between increments until the butter and mini marshmallows are completely melted and smooth.
- In an extra large bowl (6 to 7 quarts), add the popped popcorn.
- Pour the melted mini marshmallow mixture over the popcorn and use a wooden spoon to stir the mixture together.
- Sprinkle in the M&M’s, stirring gently to avoid smudging the colors.
- Scoop the coated popcorn into the prepared Bundt cake pan, gently pressing down as you add more mixture.
- Allow the popcorn cake to rest at room temperature for 2 hours, or until firm.
- Turn the popcorn cake onto a serving plate and cut into 12 slices.
Notes
- Microwave popcorn can be substituted for the unflavored popcorn.
- Be gentle when mixing to prevent the M&M’s from bleeding their colors.
- This cake can be stored in an airtight container for a few days.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 22g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg