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Carla Hall's Popcorn Balls

Popcorn Balls Carla Hall
Chocolate Popcorn Treats
skill level
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Popcorn Balls Recipe: Popcorn and graham cracker cereal are held together by an irresistible chocolate-marshmallow mixture.
  • 1 10.5-ounce bag Mini Marshmallows
  • 3 tablespoons Butter
  • 6 cups plain Popcorn
  • 2 cups Graham Cracker Cereal
  • 1 3.9-ounce package Instant Chocolate Pudding
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Prepare a baking sheet with non-stick cooking spray.
  • 2
    1 10.5-ounce bag Mini Marshmallows
    3 tablespoons Butter
    1 3.9-ounce package Instant Chocolate Pudding 
    6 cups plain Popcorn
    2 cups Graham Cracker Cereal
    In a large stock pot, melt marshmallows and butter over medium-low heat. Once fully melted, whisk in the pudding mix until fully incorporated. Fold in the popcorn and graham cracker cereal until coated with the marshmallow mixture.
  • 3
    Spray an ice cream scoop with non-stick spray and portion out the popcorn mixture and gently form into a ball. Place formed popcorn balls onto the prepared baking sheet. Continue to form popcorn balls with the remaining mixture. Allow to set in the fridge for 30 minutes before serving. Popcorn balls can be stored in the fridge to stiffen or stored in a zip top bag on the counter for a softer consistency.

    Helpful Tips:
    1. Pudding mix, rather than cocoa powder, thickens the mixture and sticks better to the popcorn than cocoa.
    2. When forming the popcorn balls, coat your spatula or ice cream scoop with nonstick spray so that the popcorn doesn't stick to your utensil. If you don't have nonstick spray, then use butter or oil.

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