Fudge Mint Popcorn is the perfect St. Patrick’s Day snack for any party you may be throwing!
Fudge Mint Popcorn
- 8 cups popped popcorn
- 1 cup miniature marshmallows
- 3/4 cup regular chocolate M&Ms, divided
- 1 1/2 cup Mint Chocolate Chip Cookies, chopped & divided – check out my recipe for Mint Chocolate Chip Cookies!
- 1 1/2 cup white chocolate chips
- 1 teaspoon vegan shortening
- 1/4 cup green candy melts
- 3 tablespoons green St. Patrick’s Day sprinkles
- Combine popcorn, marshmallows, 1/2 cup chocolate candies, and 1 cup mint chocolate chip cookies pieces in a large bowl. Crush the extra 1/2 cup cookies into crumbs and set aside with the extra chocolate candies.
- In a microwave safe bowl, combine the white chips and shortening. Heat slowly, stirring every 30 seconds until melted. Pour over popcorn mixture and toss until everything is coated.
- Spread out on a wax paper lined cookie tray. Sprinkle with the crushed cookies and the extra 1/4 cup chocolate candies. Let set.
- Heat the green candy melts in a microwave safe bowl. Spoon into a plastic bag and cut the tip off one corner. Drizzle over the popcorn and top with sprinkles. Let set before eating.
MMMM! If you want an EXTRA pop of green – color your popped popcorn with green food coloring before combining with marshmallows!
One bite of this crunchy chocolatey peanut butter popcorn brittle and you’ll be itching to make more! Popcorn, caramel, M & Ms are the perfect combination!
Chocolate Peanut Butter Popcorn Brittle
- 1 bag microwave popcorn
- 1 cup M&Ms
- 1-1/2 cups firmly packed brown sugar
- 1/2 cup unsalted butter – Earth Balance
- 1/2 cup light corn syrup
- 1/2 teaspoon vanilla extract
- 1 cup lightly salted peanuts
- 1/2 teaspoon baking soda
- Prepare popcorn according to package directions. Remove all unpopped kernels. Spread popped corn evenly in 15×10-inch nonstick shallow baking pan. Sprinkle evenly with M&M’s; set aside.
- Place sugar, butter, corn syrup and vanilla in medium heavy saucepan. Bring to a boil over high heat. Reduce heat to medium-high and cook 3 minutes, stirring constantly with wooden spoon. Add peanuts. Cook an additional 2 minutes or to the hard-crack stage, stirring constantly. Remove from heat. Add baking soda and mix well. Note: Hard-crack stage, 300 to 310°F on a candy thermometer, is when a small amount of boiling sugar syrup, dropped into very cold water, separates into hard brittle threads.
- Immediately pour caramel mixture evenly over popped corn and candy until coated. Do not stir. Let stand 30 minutes or until caramel has cooled and hardened.
- Break into pieces.
Gotta love cookies. Gotta love M & M’s. But the two together and you have a winning combination. Add some peanut butter and rice cereal and you’ve got a cookie that will have you smiling from ear to ear and wishing you had made a second batch. Maybe you should – there won’t be any leftovers!
- 1/2 cup buttery spread (such as Earth Balance) , softened NOT MELTED
- 1/2 cup peanut butter
- 1 egg
- 1 box Betty Crocker Gluten Free chocolate chip cookie mix
- 3/4 cup milk chocolate M & M’s (or Peanut Butter M & Ms or Peanut M & Ms) – classic milk chocolate is always amazing in cookies
- 1/2 cup Gluten Free Rice Chex cereal
- Heat oven to 350°F. In large bowl, stir butter, peanut butter and egg until blended. Stir in cookie mix until soft dough forms. Stir in M &Ms and cereal, breaking cereal apart as dough is stirred.
- Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls about 3 inches apart.
- Bake 11 to 13 minutes or until edges are light golden brown. Cool at least 2 minutes; remove from cookie sheets. Cool completely before storing in airtight container.
The cookie monsters in your house will definitely have their hands in the cookie jar. Guess that solves the who stole the cookies from the cookie jar question doesn’t it? 🙂