Ingredients:
10 cups popped popcorn, (about 1/2 cup unpopped)
2 cups pieces (1/2-inch) graham crackers, (about 15 crackers)
1 bag mini marshmallows, (about 6 cups)
1/4 cup butter
1 tsp. vanilla
Topping:
2 oz. bittersweet chocolate, finely chopped
Directions:
In large greased roasting pan, toss together popcorn, graham crackers and 1 cup of the marshmallows. Set aside.
In large saucepan, melt remaining marshmallows with butter over medium-low heat, stirring constantly, until smooth. Remove from heat. Stir in vanilla. Immediately pour over popcorn mixture; stir with greased spatula to coat.
Let cool enough to handle. With greased hands, form by 3/4 cup into balls. Place on waxed paper–lined tray; let cool.
Topping:
In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate. Using fork, drizzle all over popcorn balls; refrigerate until set, about 10 minutes.
Turn balls over and drizzle with remaining chocolate; refrigerate until set, about 10 minutes. (Make-ahead: Wrap individually in plastic wrap and store for up to 24 hours.)
In large saucepan, melt remaining marshmallows with butter over medium-low heat, stirring constantly, until smooth. Remove from heat. Stir in vanilla. Immediately pour over popcorn mixture; stir with greased spatula to coat.
Let cool enough to handle. With greased hands, form by 3/4 cup into balls. Place on waxed paper–lined tray; let cool.
Topping:
In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate. Using fork, drizzle all over popcorn balls; refrigerate until set, about 10 minutes.
Turn balls over and drizzle with remaining chocolate; refrigerate until set, about 10 minutes. (Make-ahead: Wrap individually in plastic wrap and store for up to 24 hours.)
Servings: 12
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