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Dr. Junkenstein’s Chocolate Popcorn Bombs

Ladies and gentlemen, Dr. Junkenstein’s latest creation.

Dr. Junkenstein’s Chocolate Popcorn Bombs


Servings: 12

Popcorn Balls

2 tablespoons canola oil

12 cups popcorn kernels

½ cup butter

1 bag marshmallows

1 tablespoon salt

24 ounces chocolate, melted with 1 tablespoon coconut oil

Toppings [optional]

Chocolate candies

Crushed nuts

White Chocolate, melted

Peanut butter, melted

Cinnamon and sugar

Cocoa powder and sugar

Flaky salt

Graham cracker, crushed

1. Pop 12 cups of popcorn with canola oil in a covered skillet.

2. Melt butter in a large pot, then add marshmallows.

3. Cook on medium heat until melted and smooth.

4. Stir in salt.

5. Pour the marshmallow mixture on the popcorn and stir with a spatula until the popcorn is evenly coated.

6. Using slightly greased hands, form 12 baseball-sized balls and place on parchment paper.

7. Melt chocolate and dip popcorn balls until they are half coated or fully coated.

8. While the chocolate is still wet, drizzle or sprinkle with your favorite topping and set aside or in the fridge to harden.