This popcorn combines everything that’s great about a s’more: chocolate, graham crackers and marshmallows. When tossing the chocolate and popcorn together, it might seem like there’s not enough chocolate. There is. Just keep stirring. After stirring for a moment or two, the chocolate will coat the popcorn.
- 12 cups popped popcorn, air or oil popped
- 2 cups mini marshmallows
- 1 cup gluten-free graham crackers, crushed (about 4 graham crackers)
- 2 cups chocolate chips, traditional or dairy-free
- 1 teaspoon coconut oil, as needed
Line a rimmed baking sheet with parchment paper. Set aside.
Stir together popcorn, mini-marshmallows, and gluten-free graham crackers in a large bowl. If you don’t have a bowl large enough, use a large sauce pot.
Melt chocolate in the microwave. Heat for 30 seconds on high. Remove chocolate, stir, repeat until chocolate melts. If chocolate seems thick, add coconut oil. (Or place chocolate in the top of a double boiler. Heat water over medium-high heat, stir until chocolate melts.)
Pour chocolate over popcorn mixture. Using a wooden spoon, stir to combine.
Spread mixture on prepared baking sheet. Allow chocolate to set, about 20 minutes. Break popcorn into pieces and serve.
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