Ingredients
Equipment
Method
- Pop your popcorn according to package directions. Ensure all unpopped kernels are removed. You should have approximately 12 cups of popped popcorn. Transfer the popped popcorn to a large mixing bowl. If using, gently stir in the miniature marshmallows.12 cups popped popcorn, 1/4 cup miniature marshmallows
- In a microwave-safe bowl, combine the white chocolate chips. Microwave in 30-second intervals, stirring well after each interval, until the chocolate is completely melted and smooth. Be careful not to overheat. Alternatively, melt the white chocolate in a double boiler over simmering water.1 cup white chocolate chips
- Pour the melted white chocolate evenly over the popped popcorn and marshmallows in the large bowl. Gently toss with a spatula or large spoon until the popcorn and marshmallows are well coated. Work relatively quickly before the chocolate starts to set.12 cups popped popcorn, 1/4 cup miniature marshmallows, 1 cup white chocolate chips
- In a separate, smaller microwave-safe bowl, add the pink candy melts. Microwave in 20-second intervals, stirring well after each interval, until the candy melts are smooth and pourable. Again, avoid overheating.1/2 cup pink candy melts
- Drizzle the melted pink candy melts over the white chocolate-coated popcorn in a decorative pattern. Immediately after drizzling, sprinkle generously with your Valentine's Day themed sprinkles. If you're using crushed candy canes, sprinkle them on now as well. For an extra touch of magic, dust with edible glitter.1/2 cup pink candy melts, 1/4 cup Valentine's Day themed sprinkles, 1/4 cup crushed candy canes, food-grade edible glitter
- Spread the coated popcorn mixture in a single layer on a baking sheet lined with parchment paper or wax paper. This helps prevent sticking and allows for even setting. Place the baking sheet in the refrigerator for at least 15-20 minutes, or until the chocolate and candy melts are firm.
- Once set, break the Valentine Cupid Chow Recipe into bite-sized clusters.
Notes
Store in an airtight container at room temperature for up to 3-4 days. Avoid refrigeration for extended periods. Can be frozen for up to 2 months, separating layers with parchment paper.
