Rating: 4 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Reminiscent of classic popcorn balls, these salty-sweet treats make for awesome low-fat, lunch box-friendly snacking. Make a batch with the kids this weekend to enjoy throughout the week.

Caroline Wright
Recipe by Cooking Light May 2015

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Credit: Jason Varney; Styling: Lindsey Lower

Recipe Summary test

Yield:
Serves 12 (serving size: 1 bar)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Coat an 8-inch square baking pan with cooking spray. Line with parchment paper, allowing paper to extend over edges of pan; coat paper with cooking spray.

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  • Combine marshmallows, butter, and salt in a Dutch oven over medium heat. Cook mixture until melted and smooth, stirring constantly. Remove from heat. Stir in popcorn. Transfer mixture to pan, pressing with parchment paper coated with cooking spray.

  • Place chocolate in a microwave-safe bowl. Microwave at HIGH 1 minute; stir until smooth. Drizzle chocolate over popcorn mixture. Refrigerate 5 minutes. Lift mixture from pan, and cut into 12 bars.

Nutrition Facts

121 calories; fat 2.4g; saturated fat 1.2g; mono fat 0.3g; poly fat 0.2g; protein 1g; carbohydrates 26g; fiber 1g; cholesterol 3mg; sodium 40mg; calcium 1mg.
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