Chocolate Popcorn Balls
Crunchy, gooey, and irresistibly chocolatey, these Chocolate Popcorn Balls are the perfect sweet treat for any occasion! Made with freshly popped popcorn, a decadent blend of melted mini marshmallows and semi-sweet chocolate chips, and a hint of vanilla, these portable desserts are both simple to make and absolutely delightful. Ready in just 25 minutes and requiring only a handful of pantry staples, they’re a family-friendly recipe that’s ideal for movie nights, party favors, or holiday snacking. Each sticky-sweet popcorn ball is packed with a satisfying mix of buttery richness and chocolate flavor, sure to appeal to kids and adults alike. Plus, they can be easily stored for up to three days, making them a convenient make-ahead option. Try these marshmallow chocolate popcorn balls today for a treat that’s equal parts fun and delicious!
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Recipe Information
Ingredients
- 1 cup Popcorn kernels
- 2 tablespoons Vegetable oil
- 4 tablespoons Unsalted butter
- 4 cups Mini marshmallows
- 1 cup Semi-sweet chocolate chips
- 1 teaspoon Vanilla extract
- 1 pinch Salt
- Nonstick cooking spray
Instructions
Place a large, heavy-bottomed pot over medium heat and add the vegetable oil and popcorn kernels. Cover the pot with a lid, leaving it slightly ajar to let steam escape.
Shake the pot occasionally as the kernels pop. Once the popping slows down, remove the pot from the heat. Pour the popped popcorn into a large mixing bowl, being careful to leave any unpopped kernels behind.
Line a baking sheet with parchment paper or a silicone baking mat, and lightly spray your hands with nonstick cooking spray to prevent sticking later.
In a medium saucepan over low heat, melt the butter until completely liquid. Add the mini marshmallows and stir constantly until they are fully melted and smooth.
Stir in the semi-sweet chocolate chips and continue to mix until the chocolate is melted and well incorporated into the marshmallow mixture.
Remove the saucepan from the heat and quickly stir in the vanilla extract and a pinch of salt.
Pour the chocolate-marshmallow mixture over the popped popcorn and use a silicone spatula to gently stir, ensuring all pieces of popcorn are evenly coated.
With your greased hands, scoop out a handful of the chocolate-coated popcorn and press it into a compact ball, about the size of a tennis ball. Repeat with the remaining popcorn mixture.
Place the shaped popcorn balls onto the prepared baking sheet to cool and set for at least 30 minutes before serving.
Store the popcorn balls in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.2 g | 159% | |
| Saturated Fat | 60.7 g | 304% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 315 mg | 14% | |
| Total Carbohydrate | 371.9 g | 135% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 220.1 g | ||
| Protein | 23.7 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 24 mg | 2% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 350 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
