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CHOCO-CHERRY HEART BOUQUETS

Makes about 8

INGREDIENTS

12 cups popped JOLLY TIME® Smart Balance Butter Light Microwave Pop Corn

1-1/2 cups dried tart cherries

1 (1-pound) bag mini marshmallows

1 cup white chocolate chips or chopped vanilla candy coating

¼ cup butter

Red food color

Long lollipop sticks or thick bamboo skewers

1 cup semi-sweet chocolate chips or dark chocolate morsels

HERE’S HOW

  • Mix popcorn and cherries in a large bowl. Place marshmallows, white chocolate, and butter in a large saucepan. Cook over low heat until melted and smooth. Stir in a few drops of red food color to tint the mixture pink.
  • Pour marshmallow mixture over popcorn; toss gently until well coated. With wet or buttered hands, press mixture into a 3-1/2 to 4-inch heart-shaped cookie cutter (place cutter on a foil-lined baking sheet; press in popcorn, then lift cutter off). Insert a lollipop stick in the base of each heart.
  • Allow popcorn hearts to cool completely. Meanwhile, melt the dark chocolate. Drizzle over hearts. Allow to harden.
  • Wrap hearts in cellophane and tie with ribbon; stand them up in a vase or jar as a centerpiece or gift.