Ingredients
Scale
- 1 32oz bag of popped butter popcorn, or roughly 9.5 cups popped
- 3 graham crackers, broken into quarters
- 7 oz melting chocolate
- 1 tsp cocoa
- 1 tsp powdered sugar
- 1 cup mini marshmallows
Instructions
- Arrange a large plate or small sheet pan covered in parchment.
- Heat the melting chocolate in a microwave safe bowl in 30 second increments until almost fully melted.
- Stir, then fully coat each graham cracker in the chocolate, shake off the excess and place on the prepared parchment.
- Repeat for all of the pieces of graham cracker and set aside for 25 minutes (or chill for 10-15 minutes).
- Grab another large piece of parchment and pop the popcorn.
- While it is still fresh, arrange the popcorn in an even layer on the parchment.
- Mix together the 1 tsp of cocoa and powdered sugar.
- Sprinkle over the popcorn and toss until they’re all coated.
- Break the now hardened pieces of chocolate covered grahams into smaller bite-size pieces, then toss with the coated popcorn and the mini marshmallows.
Notes
tools
- large plate or small sheet pan
- parchment paper
- microwave safe bowl
In a 70 degree house, my grahams hardened at room temp in about 25 minutes. If it gets pretty hot where you live, refrigerate the grahams to harden.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Snacks
- Method: Microwave
- Cuisine: American
