Description
Mini marshmallows melt into buttery sweetness, coating fluffy popcorn and speckled with rainbow sprinkles. These simple squares set in minutes, offering a playful mix of crisp textures and chewy fun.
Ingredients
- 6 cups popped popcorn
- 3 tablespoons unsalted butter
- 4 cups mini marshmallows
- 1 teaspoon vanilla extract
- 1/4 cup funfetti sprinkles
Instructions
- Line a 9×9-inch baking pan with parchment paper or lightly coat with cooking spray.
- In a large saucepan over low heat, melt the unsalted butter until fully melted.
- Add the mini marshmallows to the melted butter and stir constantly until smooth and fully melted.
- Remove the saucepan from heat, stir in the vanilla extract, then immediately add the popped popcorn and funfetti sprinkles.
- Using a spatula lightly coated with butter, fold the popcorn and sprinkles into the marshmallow mixture until evenly coated.
- Transfer the mixture to the prepared pan and gently press it into an even layer. Sprinkle extra funfetti on top if desired.
- Allow the treats to cool at room temperature for 10 to 15 minutes before slicing into squares.
Notes
- For best results use freshly popped popcorn and remove any unpopped kernels.
- Press the mixture gently to avoid crushing the popcorn and maintain fluffiness.
- Customize with different colored sprinkles or add a pinch of salt for contrast.
- Store in an airtight container at room temperature for up to 2 days.