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an overhead shot of a wicker basket filled with chocolate m&m popcorn. in the top right corner a small bowl with red white and blue mini m and m's is visible

chocolate 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.
5 from 2 votes
Prep Time 15 mins
Chill Time 20 mins
Total Time 35 mins
Course Snack
Cuisine American
Servings 14 cups



  • 1 bag movie theater butter popcorn
  • 12 oz semi-sweet chocolate chips
  • ¾ cup mini m&ms


  • 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 1 cup of semi-sweet chocolate chips in the microwave in 20-25 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 appox 30-60 seconds.
  • 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 and 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.


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