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- Level
- medium
- Prep Time
- 45 mins
- Total Time
- 45 mins
- Serves
- 12
Ingredients
- 7 cups
- popped popcorn
- 1.68 L
- 2 cups
- coarsely crushed Compliments Ripple Potato Chips
- 480 mL
- ¼ cup
- butter
- 60 mL
- ½ cup
- Compliments Cinnamon Sugar Peanut Spread
- 120 mL
- 1 pkg
- Compliments Large Marshmallows
- 400 g
- 1 tsp
- vanilla
- 5 mL
- 1 pkg
- Compliments Baking Chips White Chocolate
- 225 g
- Red and green sprinkles
- 12
- Compliments Milk Chocolate Peanut Butter Cups
- Red string licorice
Directions
Step 1
In a large bowl, combine popcorn and chips. In a large saucepan, melt butter and peanut butter together over medium-low heat. Add marshmallows and vanilla; cook, stirring often, until almost completely melted, but still slightly lumpy.
Step 2
Scrape marshmallow mixture over popcorn and chips; quickly toss to coat. Let cool slightly.
Step 3
With greased hands, shape mixture into 12 popcorn balls, about ¾ cup each. Place on a waxed paper-lined tray.
Step 4
In a microwave safe bowl, microwave white chocolate on high in 20-sec intervals, stirring after each interval, until melted. Dip the bottom half of each ball in chocolate, decorate with sprinkles and return to the tray. Using remaining white chocolate to adhere, place an inverted peanut butter cup on top of each ball. Use a toothpick to make holes and insert a loop of red string licorice in the cup, if desired.
Step 5
Refrigerate until chocolate is set, about 20 mins.
Tip
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