Valentine's Popcorn

5 from 7 votes

Valentine’s Popcorn is a no-bake festive snack mix that combines popcorn, marshmallows, M&M’s, and melted chocolate together.

Prep Time20

Total Time20

Course: Dessert, Snack

Cuisine: American

Keyword: valentine's popcorn

Servings: people

Author: Chelsea Lords

Cost: $9.18

Equipment

Large sheet pan (15" x 21") or 2 large sheet pans
Parchment paper or silicone baking mat

Ingredients

10 cups popped popcorn no butter added, just lightly salted, see note 1
2 cups miniature marshmallows
1 (10-ounce) bag Valentine’s Day M&M’s divided
1 (11-ounce) bag white chocolate chips or melts
1/2 tablespoon + 1 teaspoon coconut oil divided
1/3 cup milk chocolate chips
1/3 cup dark chocolate chips or more milk chocolate
3 tablespoons Valentine’s Day sprinkles optional

US - Metric

Instructions

Line an extra-large sheet pan or two large sheet pans with parchment paper or silicone liners. Set aside.
In a very large bowl, add the fully cooled popcorn, mini marshmallows, and 1-1/4 cups of the Valentine’s M&M’s.
In a separate microwave-safe bowl, add white chocolate chips and 1/2 tablespoon coconut oil. Microwave in 20-second bursts, stirring well between each burst, until fully melted and smooth. Be patient and stir A LOT outside of the microwave to avoid burning the chocolate.
Let slightly cool then pour the melted white chocolate over the popcorn mixture. Working quickly, gently toss until everything is evenly coated.
Immediately spread the coated popcorn into an even layer on the prepared sheet pan(s).
Add the milk chocolate chips and 1/2 teaspoon coconut oil to a microwave-safe bowl. Microwave in 15-second bursts, stirring between each burst, until smooth. Transfer the melted chocolate to a small resealable plastic bag, snip a tiny corner, and drizzle evenly over the popcorn.
Repeat with the dark chocolate chips and remaining 1/2 teaspoon coconut oil.
While the chocolate is still soft, gently press the remaining M&M’s into the popcorn. Sprinkle with Valentine’s sprinkles, if using.
Place the popcorn in the fridge until the chocolate is fully set. Break into pieces and enjoy right away!

Video

Notes

Note 1: Purchasing already popped popcorn makes this recipe come together a bit quicker, but it’s more spendy. If you’d rather pop your own, here’s what I use. Or use kernels (~1/2 cup), but be sure to add a touch of salt (to preference) to the popcorn to enhance the end flavors. Let popcorn fully cool before coating in chocolate.

Storage: Best enjoyed right away, as popcorn softens over time. For leftovers, store in an airtight container in the freezer and enjoy slightly thawed. Still a little cold is especially good!

Nutrition