Tested till perfect S'mores Popcorn Balls
S'mores Popcorn Balls
Photography by Jodi Pudge

S'mores Popcorn Balls

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By Adell Shneer and The Test Kitchen

Source: Canadian Living Magazine: May 2011

Recipe4 out of 5 based on 6 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 12 pieces


  • 10 cups 10cupspopped popcorn, (about 1/2 cup unpopped)
  • 2 cups 2cupspieces (1/2-inch/1 cm) graham crackergraham crackers, (about 15 crackers)
  • 1 bag (250 g) 1bag (250 g)mini marshmallows, (about 6 cups)
  • 1/4 cup 1/4cupbutter
  • 1 tsp 1tspvanilla


  • 2 oz 2ozbittersweet chocolate, finely chopped
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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.)

Nutritional Information Per piece: about

cal 190 pro 2g total fat 7g sat. fat 4g
carb 31g fibre 2g chol 10mg sodium 91mg
potassium 61mg

% RDI:

calcium 1 iron 6 vit A 4 folate 3
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