| 1 | bag (3.5 oz) microwave popcorn (any variety) |
| 1 | jar (7 oz) marshmallow creme |
| Small colorful candies, if desired |
| 1. | Heat oven to 325°F. Spray large cookie sheet with cooking spray. |
| 2. | Microwave bag of microwave popcorn as directed on bag; remove and discard unpopped kernels. |
| 3. | Empty jar of marshmallow creme into medium microwavable bowl. Microwave uncovered on High about 2 minutes, stirring after 1 minute, until melted. |
| 4. | Shake popcorn into marshmallow creme, being careful not to add unpopped kernels. Stir gently until coated. |
| 5. | Spread popcorn on cookie sheet. Sprinkle with candies. Bake about 10 minutes, stirring after 5 minutes, until marshmallow coating is dry. Cool completely on cookie sheet on cooling rack, about 30 minutes; break up large pieces. |
|
| Store popcorn loosely covered at room temperature up to 3 weeks. |
Nutrition Information:
140 ( 35); 3 1/2g ( 1g, 1g); 0mg; 105mg; 25g ( 0g, 17g); 1g 0%; 0%; 0%; 0% 1/2 ; 1 1/2 ; 0 ; 1/2 1 1/2