Chocolate Mini M&M Popcorn
You only need a microwave, a fork, and a sheet tray to make this sweet-n-salty crunchy snack. It’s so popular, you’ll be lucky if it ever makes it out of the kitchen and onto the serving table.YIELD: One 13×18″ sheet tray of popcorn.
Ingredients
- 1 bag movie theater butter popcorn (approx 4-5 cups popped popcorn)
- 12 oz semi-sweet chocolate chips (1½-2 cups)
- 1 cup mini m&ms
Instructions
- Pop microwave popcorn according to package directions. Spread popcorn in a single layer over a 13″x18″ sheet tray. Remove any un-popped kernels.
- Melt chocolate chips in the microwave in 10-15 second bursts, stirring in between. When the chips completely melt down when you stir, continue stirring until there are no lumps left.
- Use a fork to drizzle and dollop the melted chocolate over the popcorn, making sure to get the kernels along the edges and in the corners. Let chocolate set for a few minutes.
- Sprinkle mini-M&Ms across the chocolate drizzle so that they stick.
- Transfer sheet tray into freezer or refrigerator for 20 minutes until chocolate has hardened, then break the popcorn into bite-sized pieces. Flip them over on the sheet pan.
- Repeat drizzling more chocolate and M&Ms over the back of the popcorn. Chill for 20 minutes, then break into pieces to serve.
RECIPE NOTES
- Store somewhere cool and dry until ready to serve, especially if serving outdoors or somewhere warm! The chocolate will melt.