M&M’S® Popcorn Hearts
Ingredients
- 1 pkg (15.2 oz.) Vanilla Cake Mix
- 1/3 cup butter, divided
- 3 cups marshmallows
- 6 cups popped popcorn
- 4 oz. white chocolate, melted and divided
- 2 pkg. (1 ½ oz. each) M&M’S® Milk Chocolate Cupid’s Mix
- 2 to 4 drops red food coloring
- 2 to 4 drops pink food coloring
- 12 lollipop sticks
Directions
- Prepare cake mix; bake according to package directions. Let cool. Crumble cake to make 1 1/2 cups cake crumbs (reserve remaining cake for another use).
- Preheat oven to 350°˚F. Melt 3 Tbsp. butter; toss with cake crumbs. Arrange in single layer on baking sheet; bake for 8 to 10 minutes or until lightly toasted. Let cool completely.
- Melt remaining butter in large saucepan set over low heat; stir in marshmallows. Cook, stirring, for 3 to 5 minutes or until completely melted. Remove from heat.
- Immediately stir in popcorn, half of the melted white chocolate, M&M’S® Milk Chocolate Cupid’s Mix and cake crumbles until coated. Let cool slightly.
- Using wet hands, press popcorn mixture evenly onto parchment paper-lined baking sheet; let cool completely. Using 2-inch heart-shaped cookie cutter, cut out 12 hearts, reserving scraps for another use.
- Reserve 2 Tbsp. white chocolate. Divide remaining melted white chocolate between two bowls. Stir red food coloring into one bowl; stir pink food coloring into remaining bowl. Drizzle both colors of chocolate over popcorn hearts.
- Dip bottom 1 inch of lollipop stick into reserved melted chocolate. Using melted chocolate as glue, place lollipop stick on back of each popcorn heart; let stand until chocolate sets and lollipop stick adheres to popcorn heart.
Tips:
For gift giving, wrap each popcorn heart in cellophane and tie with red ribbon if desired.