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10
S'mores Popcorn
This popcorn recipe captures the essence of
everyone’s favorite campre treat.
Makes about 10 cups
Nonstick cooking spray
¹/
3
cup popcorn kernels
1 7-ounce jar marshmallow creme,
warmed to a pourable consistency
2
/
3
cup (4 ounces) milk chocolate chips
4 sheets graham crackers
(about 2¹/
8
ounces), finely crushed
1. Preheat the oven to 325°F. Coat a large bowl
and baking sheet with nonstick cooking spray;
reserve.
2. Remove chute and put the kernels into the
popping chamber. Replace chute.
3. Place prepared bowl underneath the chute and
turn unit on.
4. Once the last kernel has popped, turn unit off.
Pour the marshmallow creme over the popped
corn and gently mix with a nonstick spatula until
evenly coated. Spread out popcorn mixture on
prepared baking sheet and bake, tossing once,
until dry and golden brown in spots, about 10 to
12 minutes. Let cool.
5. Meanwhile, melt chocolate in a small heatproof
bowl set over a pan of simmering water, stirring
occasionally until smooth. (Alternatively,
microwave in a small microwave-safe bowl
using the CHOCOLATE MELT program.) Pour
melted chocolate over cooled popcorn; gently
toss to coat.
6. While chocolate is wet, sprinkle crushed
graham crackers over top of popcorn; toss to
coat well. Transfer to freezer for 5 minutes to
set. Serve immediately
Nutritional information per 1-cup serving:
Calories 169 (4% from fat) • carb. 34g • pro. 2g • fat 4g
sat. fat 2g • chol. 0mg • sod. 53mg • calc. 18mg • fiber 1g
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