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closeup of popcorn drizzled with chocolate and topped with mini m&ms

Chocolate Mini M&M Popcorn

Rebecca Eisenberg
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 (approx 4-5 cups popped popcorn)
  • 12 oz semi-sweet chocolate chips (1½-2 cups)
  • 1 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 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.


  • Store somewhere cool and dry until ready to serve, especially if serving outdoors or somewhere warm! The chocolate will melt.


Tried this recipe?Leave a comment and let me how it was!