S'mores Popcorn Balls
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S'mores Popcorn BallsVisit www.canadianliving.com for full recipe details.based on1 ratings.
S'mores Popcorn Balls
Photography by Jodi Pudge
This recipe makes 12 pieces servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 190190 cal |
| pro | 2 g2g pro |
| total fat | 7 g7g total fat |
| sat. fat | 4 g4g sat. fat |
| carb | 31 g31g carb |
| fibre | 2 g2g fibre |
| chol | 10 mg10mg chol |
| sodium | 91 mg91mg sodium |
| potassium | 61 mg61mg potassium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 66 iron |
| vit A | 44 vit A |
| folate | 33 folate |
Ingredients
- 10 cups popped popcorn , (about 1/2 cup unpopped)10 cups popped popcorn, (about 1/2 cup unpopped)
- 2 cups pieces (1/2-inch/1 cm) graham crackers , (about 15 crackers)2 cups pieces (1/2-inch/1 cm) graham crackers, (about 15 crackers)
- 1 bag (250 g) mini marshmallows , (about 6 cups)1 bag (250 g) mini marshmallows, (about 6 cups)
- 1/4 cup butter 1/4 cup butter
- 1 tsp vanilla 1 tsp vanilla
- Topping:
- 2 oz bittersweet chocolate , finely chopped2 oz bittersweet chocolate, finely chopped
Preparation
In large greased roasting pan, toss together popcorn, graham crackers and 1 cup of the marshmallows. Set aside.
In large saucepan, melt remaining marshmallows with butter over medium-low heat, stirring constantly, until smooth. Remove from heat. Stir in vanilla. Immediately pour over popcorn mixture; stir with greased spatula to coat.
Let cool enough to handle. With greased hands, form by 3/4 cup into balls. Place on waxed paper–lined tray; let cool.
Topping: In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate. Using fork, drizzle all over popcorn balls; refrigerate until set, about 10 minutes.
Turn balls over and drizzle with remaining chocolate; refrigerate until set, about 10 minutes. (Make-ahead: Wrap individually in plastic wrap and store for up to 24 hours.)
In large saucepan, melt remaining marshmallows with butter over medium-low heat, stirring constantly, until smooth. Remove from heat. Stir in vanilla. Immediately pour over popcorn mixture; stir with greased spatula to coat.
Let cool enough to handle. With greased hands, form by 3/4 cup into balls. Place on waxed paper–lined tray; let cool.
Topping: In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate. Using fork, drizzle all over popcorn balls; refrigerate until set, about 10 minutes.
Turn balls over and drizzle with remaining chocolate; refrigerate until set, about 10 minutes. (Make-ahead: Wrap individually in plastic wrap and store for up to 24 hours.)
Source : Canadian Living Magazine: April 2011
- Keywords : Spring; Snacks; Graham cracker; Marshmallows; Butter; Chocolate; Refrigerate/Chill; 200 calories;
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