Chocolate Peppermint Popcorn

By Dglmedia

Ingredients

• 1/2 tsp. salt, divided
• 12 cups warm air popped popcorn
• 4 oz. Baker's semi-sweet chocolate (I substituted 4 oz. Hershey's Milk Chocolate Kisses, about 26)
• 1/2 cup butter
• 40 Jet-Puffed Mini Peppermint Mallows
• 5 oz. Jet-Puffed Mini Peppermint Mallows

Details

Servings 20
Preparation time 10mins
Cooking time 25mins
Adapted from mysesameseedbuns.blogspot.com

Preparation

Step 1

Heat oven to 275 degrees. Sprinkle 1/4 tsp. salt over popcorn in a large bowl;toss to coat. Set aside.

Melt chocolate and butter in a medium saucepan on low heat, stirring frequently. Add 40 marshmallows; stir until completely melted. Remove from heat; stir in remaining 1/4 tsp. salt.


Pour over popcorn; toss to coat. Spread onto greased baking sheets. Bake 20 to 25 minutes or until crisp; stirring after 15 minutes. Cool on wax paper. When popcorn is cool, transfer to a large bowl and toss with additional 5 oz. marshmallows. Store in an airtight container.


Makes 24 servings, 1/2 c each. If you are following Weight Watchers each 1/2 c serving is 4 Points Plus. The amount shown in the foil papers below are 1/2 c servings.