6 fun-size caramel peanut chocolate bars cut into 1/4-inch pieces (such as Snickers)
0.5 cup orange and chocolate candies black (such as M and Ms)
12 ounces marshmallows mini
0.3 cup popcorn kernels
1 teaspoon vanilla extract pure
3 tablespoons vegetable oil
Equipment
bowl
frying pan
baking sheet
sauce pan
mixing bowl
ziploc bags
spatula
Directions
Watch how to make this recipe.
Spray the inside of a large mixing bowl with vegetable cooking spray, and lightly spray a baking sheet. Set aside.
In a 3 quart or larger, heavy-bottomed pan, heat the oil and popcorn over medium-high heat. Cover the pan and shake gently. Cook until all the kernels have popped, about 3 minutes.
Place the popcorn in the prepared bowl.
In a medium saucepan, heat the butter over low heat.
Add the vanilla extract and marshmallows. Stir constantly until the marshmallows have melted and the mixture is smooth, about 5 minutes.
Pour the melted marshmallow mixture over the popcorn. Using a spatula, sprayed with cooking spray, stir until the popcorn is coated.
Spread the mixture over the prepared baking sheet.
Sprinkle with the chocolate bar pieces, cookies, almonds and chocolate candies. Using a spatula, gently press the toppings into the popcorn. Allow the mixture to dry for 1 hour.
Break into 2-inch pieces and store airtight in a plastic container.
Place in small plastic bags and seal with colored ribbon.
