Ingredients
| Amount | Ingredient |
|---|---|
| 2 tbsp | Butter |
| 3 1/2 cups | miniature marshmallows, divided |
| 1 tsp | vanilla extract |
| 8 cups | popped popcorn (make sure to remove unpopped kernels) |
| Tips: | Use colored mini marshmallows, if preferred. Chocolate lovers can drizzle melted dark, milk or white chocolate over top. |
Directions
- Melt butter in large saucepan set over medium-low heat; stir in 3 cups marshmallows and vanilla until melted. Remove from heat. Immediately stir in popcorn until well coated.
- Press into a parchment paper-lined and greased 13 x 9 inch baking pan; smooth top with greased spatula. Immediately sprinkle with remaining marshmallows, miniature eggs and sprinkles; press toppings lightly to adhere to popcorn layer. Let stand for about 30 minutes or until set.
- Cut into bars. Store in airtight container.
Recipe compliments of The Popcorn Board