If you are looking for a sweet and crunchy treat to pack in your lunch or to snack on during the day, these marshmallow balls are exactly what you need! They are the perfect size for snacking and are drizzled with rich, delectable chocolate!
These are SOO good when eaten still slightly warm. They’re fantastic after being put in the fridge, or heated a little in the microwave… heck, they are yummy whenever you have them! These are perfect for parties, and would definitely be a hit with the kids! And no one will guess that each one is 50% less calories than the store-bought kind!
If someone has told you making popcorn balls is hard, they are oh-so-wrong! These took me maybe 5 minutes max, and were well worth it.
So what’s not to love? Um, nothing! Let’s dig in!
Marshmallow-Chocolate Popcorn Balls
Makes 15 Balls Calories/ball: 31
Ingredients:
- 3c. popped popcorn (I use Orville Redenbacher’s Smart-Pop)
- 1c. mini marshmallows
- Cooking Spray
- Wax paper
- 2tbl milk chocolate chips
- 1 and 1/2tbl heavy cream
Instructions:
- Spread out the popcorn in a large baking dish.
- Melt the marshmallows by heating them in the microwave. Time of this will vary, so here is what I suggest: start out with 30 seconds and keep an eye on them. My microwave took 50 seconds. You will want to the marshmallows to puff up like a souffle; once you try this, you will be able to see exactly what I mean.
- Coat your hands with cooking spray. Trust me, you WILL need to do this. Pour the marshmallows over the popcorn, and mix them both together with your hands. The mixture will be very sticky and that is why you need the cooking spray.
- Once the marshmallows and popcorn are pretty well mixed, start forming them into balls. I would say they are each about the size of a ping-pong ball. The mixture should make 15 balls.
- Lay out the wax paper, and place the balls on it with a little room between each ball. Allow to cool.
- While balls are cooling, make the chocolate drizzle. Place a small heat-safe ramekin in a small saucepan. Fill the pan with water until it reaches about 1/3 way up the ramekin. (Photo below).
Place the chocolate chips in the ramekin. Heat the saucepan over medium-high heat. As the water around it warms, the chocolate will begin to melt. Once chocolate is completely melted, stir in the heavy cream. The mixture should be slightly thick but smooth enough to drizzle over the popcorn balls. - Drizzle the chocolate sauce evenly over the popcorn balls. Let cool for about 15 minutes at room temperature. Any not eaten that day (which will be few!) should be stored in the fridge. They will last up to a week.
