Popcorn Marshmallow Squares

  
Thank you, Cooking Light, for the inspiration.

  • 10 cups air-popped popcorn
  • 10.5 oz mini-marshmallows
  • 1 tablespoon unsalted butter
  • 1/8 teaspoon kosher salt
  • 1 cup semisweet chocolate chips
  1. Grease a 13″ x 9″ x 2″ rectangular pan.  Line with parchment paper or waxed paper.  Spray oil on the paper.
  2. In a large heavy-bottomed pot,  melt the butter, salt and marshmallows over medium heat, stirring constantly.  
  3. When the marshmallows are smooth, pour the popcorn into the bowl and coat thoroughly.
  4. Using more waxed paper (or parchment), spray oil on this and use it to help push the popcorn into the pan.  Smooth and level the best as possible.
  5. In a small microwave safe bowl, melt the chocolate chips for 1 minute. Stir until smooth.
  6. Drizzle over the top of the popcorn. Place in the refrigerator for 5 minutes.
  7. Remove, and cut into 12 squares.

Yields: 12 servings.

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