- Portion size 12 servings
- Credits : Canadian Living Magazine: May 2011
MethodIn 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 facts Per piece: about
- Sodium 91 mg
- Protein 2 g
- Calories 190.0
- Total fat 7 g
- Potassium 61 mg
- Cholesterol 10 mg
- Saturated fat 4 g
- Total carbohydrate 31 g
- Iron 6.0
- Folate 3.0
- Calcium 1.0
- Vitamin A 4.0