M&M’S® Popcorn Hearts

Prep Time 15 min
Cook Time 40 min
Servings 12

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

  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.