Prepare chocolate drizzle: Place a stainless steel bowl over a saucepan with 1 cup of simmering water. Add 1 cup of milk chocolate chips to bowl and stir until melted smooth. Transfer to a piping bag.
Line large baking sheet with parchment paper.
Prepare popcorn: Pop 1 cup of whole popping corn kernels. Transfer popped corn slowly into a large bowl, discarding any unpopped kernels.
Assemble: Add milk chocolate chips, mini marshmallows and Graham crackers to the popcorn. Stir to combine. Spill onto a parchment-lined baking sheet, spreading out to an even layer. Sprinkle with pecans, if using.
Add chocolate: Snip off the tip from the piping bag and zig zag a drizzle of chocolate across the mixture. Toss, then repeat until all the melted chocolate is added.
Place in a cool location like the freezer for 5 minutes to set.
Serve from baking sheet or in tiny dessert bowls.
S’Mores Popcorn
Ingredients
4 cups popcorn
2 cups milk chocolate chips, divided
2 cups mini marshmallows
1 cup Graham crackers, crumbled
1 cup chopped pecans, optional
For the drizzle:
1 cup milk chocolate chips
Directions
Prepare chocolate drizzle: Place a stainless steel bowl over a saucepan with 1 cup of simmering water. Add 1 cup of milk chocolate chips to bowl and stir until melted smooth. Transfer to a piping bag.
Line large baking sheet with parchment paper.
Prepare popcorn: Pop 1 cup of whole popping corn kernels. Transfer popped corn slowly into a large bowl, discarding any unpopped kernels.
Assemble: Add milk chocolate chips, mini marshmallows and Graham crackers to the popcorn. Stir to combine. Spill onto a parchment-lined baking sheet, spreading out to an even layer. Sprinkle with pecans, if using.
Add chocolate: Snip off the tip from the piping bag and zig zag a drizzle of chocolate across the mixture. Toss, then repeat until all the melted chocolate is added.
Place in a cool location like the freezer for 5 minutes to set.
Serve from baking sheet or in tiny dessert bowls.
S’Mores Popcorn
5 / 5. 1
Popcorn tossed with milk chocolate chips, mini marshmallows, pecans and crumbled Graham crackers, then drizzled with melted chocolate…
When your crew requests more snacks, serve ‘em some scrumptious S’MORES POPCORN!
S’mores reign supreme up here in cottage country. They are the quintessential summer treat that always draws a crowd, especially when served in their traditional setting, around a campfire. But this recipe for S’MORES POPCORN is about to change all that. Well, perhaps not “all that”, just the way we prepare this favourite treat. You be the judge; will it be old-fashioned round-the-campfire S’mores, OVEN-BAKED S’MORES (courtesy of our friend ANNA OLSON), or this new take on the classic, S’MORES POPCORN?
Here’s why we love this recipe so much:
All the essential ingredients – milk chocolate, Graham crackers, and marshmallows – are included in this variation.
The only “cooking” involved is to make popcorn and melt a bit of chocolate.
It’s easy to assemble.
Can be enjoyed wherever, whenever.
Second helpings are not only allowed but they’re also encouraged!
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Got the munchies? Here’s how to make S’MORES POPCORN:
INGREDIENTS
One look at the ingredients needed to make this enhanced popcorn recipe will have you thinking, “Hey, this is going to be easy!”. Everything is readily available at your local grocery store. We suggest purchasing enough to make this two or three times; your friends and family will be asking for it again and again.
POPCORN
We’re going to give you an out here if you want to make this recipe using microwave popcorn or a large bag of pre-popped store-bought popcorn. Fair warning though, it will heighten the salty popcorn taste considerably. So, if you love a salty-sweet flavor profile, go ahead. We made the popcorn for this story using an inexpensive air popper. The popcorn is ready in no time, and not only is there very little cleanup, but there’s also no heated oil or melted butter in sight. We’ve listed a few options to purchase below if you need one.
CLASSIC COMBINATION
We love this article on WIKI about the origins of S’MORES, first called a golden Graham cracker sandwich in the 1920s. It’s no surprise that Boy Scouts and Girl Guides considered it a favourite long before that. If you’ve never made or tried S’mores, here’s the deal; you begin by roasting a marshmallow on a stick, usually over a campfire. When the melted marshmallow is cooked to your liking, you sandwich it between two Graham crackers with a piece of milk chocolate. Brilliant.
Our popcorn version has the same components, although we’re using uncooked mini marshmallows instead of the big ones. Just so you know, rainbow-coloured mini marshmallows are a fun option that also works!
GRAHAM CRACKERS
We took a bit of creative license on how to add the Graham crackers to this treat. We figured the best way to add that bit of sweetened, crunchy cookie deliciousness to the mixture of popcorn, chocolate, and marshmallow was to break the crackers into small, bite-sized bits. This worked way better than Golden Graham cereal, which seemed too big. Don’t overdo the breakup though – watch this VIDEO to see how easy they are to snap off into small morsels.
PECANS
Pecans are not a traditional ingredient in S’mores… yet? I’ll come clean; I had them in the cupboard. I love their pleasing, buttery consistency and figured, “Go ahead, do something nutty.” Feel free to leave them out if you wish, but we think they make a nice addition to the flavour profile of this classic treat.
ASSEMBLE
Seriously, could this be any easier? Stir the popcorn together with the cups of mini marshmallows, chocolate chips, and Graham cracker bits. Spread the popcorn mixture onto a baking sheet and sprinkle with pecans, if using. Drizzle with chocolate and serve. If you have kids in your midst, this is a great recipe for them to help with, just so long as you’re cool with lots of snacking going on as the recipe comes together.
SERVE
There are two ways we suggest serving S’MORES POPCORN. The first is “as is”, placing the baking sheet out on your kitchen counter, dining table, or serving station, handing out napkins, and watching the fun unfold. Like magic, the whole tray will disappear before your eyes.
Our second serving suggestion is also fun and perfect for your next movie night or ghost story thriller at the cottage. Place small portions into grab-and-go bowls, but keep the tray handy, as they’ll come back and say, “More s’mores?”
Cook Mode Use cook mode to keep your screen on while cooking.
Ingredients
4 cups popcorn
2 cups milk chocolate chips, divided
2 cups mini marshmallows
1 cup Graham crackers, crumbled
1 cup chopped pecans, optional
For the drizzle:
1 cup milk chocolate chips
Directions
Prepare chocolate drizzle: Place a stainless steel bowl over a saucepan with 1 cup of simmering water. Add 1 cup of milk chocolate chips to bowl and stir until melted smooth. Transfer to a piping bag.
Line large baking sheet with parchment paper.
Prepare popcorn: Pop 1 cup of whole popping corn kernels. Transfer popped corn slowly into a large bowl, discarding any unpopped kernels.
Assemble: Add milk chocolate chips, mini marshmallows and Graham crackers to the popcorn. Stir to combine. Spill onto a parchment-lined baking sheet, spreading out to an even layer. Sprinkle with pecans, if using.
Add chocolate: Snip off the tip from the piping bag and zig zag a drizzle of chocolate across the mixture. Toss, then repeat until all the melted chocolate is added.
Place in a cool location like the freezer for 5 minutes to set.
