Categories: Sweet Treats
Ingredients
- 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
Directions
-
Prepare a baking sheet with non-stick cooking spray.
-
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.
-
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.