Marshmallow popcorn balls are a fun and easy treat that just take a few minutes and a few ingredients. Dip them in chocolate and top them with sprinkles for an extra festive and delicious treat!
Soft and sweet marshmallow goodness combined with the salty crunch of popcorn makes these popcorn balls a fabulous treat. Of course a dunk in a chocolate bath and a smattering of colorful sprinkles makes them even more fun. They are easy enough to be a just because treat and festive enough to be served at a party.
Popcorn is a near perfect snack. You can make it quickly and there are so many fun variations.
It is hard to go wrong with the classic butter and salt. Then there’s cheesy popcorn or popcorn with ranch seasoning. There’s kettle corn and supposedly my dad makes great sugar corn, but he is yet to spill his secrets.
Caramel corn has a special enough place in our hearts that I have two recipes for it on the blog. Both are crunchy, buttery and sweet.
But today we are going to talk about the party darling of the popcorn world, popcorn balls. They are super fun to make and fun to give too.
For some reason they make me think of Halloween, but after making these I want to start making them year round. I already have another version coming your way next month and I just thought of another fun idea while typing this post.
I’m thinking we may make this the year of popcorn balls!
Why we love these fun marshmallow popcorn balls
Be sure to remove all of the kernels from your popcorn. I find the easiest way to do that is to use 2 large bowls. Place all of the popcorn in one bowl and give it a few shakes to allow the kernels to drop to the bottom.
Then move most of the popcorn off the top to the second bowl, using your hands. (Pouring risks transferring the kernels to the second bowl.)
The kernels should all be at the bottom of the first bowl, just pick them out. Your teeth will thank you!
There are no strange ingredients, no hard cooking methods, nothing complicated at all.
You can use freshly popped corn or make a couple of bags of microwave popcorn. Either way they will turn out delicious.
This is a great way to use a bag of marshmallows that humidity got the best of. That sticky clump of sweetness may not be great for s’mores anymore but they’ll certainly work for these!
They are cute enough to be served at a party or even passed out as simple favors. Just coordinate the sprinkles to the party’s theme and put them in cellophane bags with a cute bow!
Tips for making marshmallow popcorn balls
Melt the butter a bit before you add the marshmallows to the bowl. If your butter is cold from the fridge it will take longer to melt than the marshmallows.
Grease your hands early and often. Use shortening, butter or spray them with oil. Just keep them greased or the popcorn and marshmallow goo will want to stick to you.
Be careful when melting your chocolate. There is nothing worse than ruining perfectly good chocolate by scorching it. Warm it in small spurts and stir it well between each trip to the microwave. As soon as it stirs smooth, stop!
For the best longevity, wrap your popcorn balls tightly. Ours never last more than a few days, but they stay good for at least that long.
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- 12 cups popped popcorn (about 1 cup unpopped or 2 bags of microwave popcorn)
- 10 ounces marshmallows
- 4 Tablespoons butter
- 8 ounces chocolate*
- Be sure to pick out all of the kernels out of the popcorn.
- In a large microwave safe bowl, melt the butter for about 10-15 seconds. Then add the marshmallows and cook on high for 25-35 second or until they puff up big.
- Stir well. If it stirs smooth, move on to the next step. If not, microwave a little longer until it does.
- Pour melted marshmallow mixture over popcorn and stir to coat.
- Grease your hands well and form baseball sized balls with the warm marshmallow coated popcorn.
- Place on a sheet of wax paper and add sprinkles if desired.
- Once set, warm the chocolate until just melted. Dunk the bottom half of the popcorn balls in the chocolate and place on wax paper to set up.
- Wrap in cellophane bags or plastic wrap. They are best served within the first few days after making.
*I used a compound milk chocolate designed for dipping. If you are using chocolate chips you may want to stir in a Tablespoon of coconut oil or shortening to give a softer bite and make dipping easier.
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Amount Per Serving: Calories: 256Total Fat: 12gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 15mgSodium: 125mgCarbohydrates: 35gFiber: 1gSugar: 24gProtein: 3g
All nutritional information is estimated and will depend on the exact ingredients you use.