Description
This Chocolate Popcorn Cake is a no-bake dessert that combines the crunch of popcorn with smooth, melted chocolate and sweet mix-ins. It’s quick to prepare, easy to slice, and perfect for parties, potlucks, or cozy movie nights.
Ingredients
Units
Scale
- 10 cups plain popped popcorn (about 1/2 cup kernels)
- 1 1/2 cups mini marshmallows
- 1 1/2 cups semi-sweet chocolate chips or chopped chocolate
- 1/4 cup unsalted butter
- 1/2 tsp vanilla extract
- 1/2 tsp salt
- 1 cup mini M&M’s, chocolate candies, or crushed cookies (optional)
- Additional chocolate drizzle or sprinkles (optional)
Instructions
- Grease a Bundt pan or springform cake pan with butter or non-stick spray.
- In a large mixing bowl, add popped popcorn and optional candies or crushed cookies.
- In a saucepan over low heat, melt butter and chocolate chips, stirring until smooth. Add marshmallows and stir until melted and combined.
- Stir in vanilla and salt, then pour the mixture over the popcorn. Quickly and gently fold until evenly coated.
- Press the mixture into the prepared pan, pressing firmly to compact.
- Chill for at least 1 hour or until set.
- Remove from the pan and slice. Drizzle with more chocolate or decorate if desired.
Notes
- Use microwave popcorn, but avoid flavored varieties like butter or cheese.
- Add chopped nuts, pretzels, or dried fruit for extra layers of flavor and texture.
- Best served the same day or stored in an airtight container for up to 2 days.
Nutrition
- Calories: 320
- Sugar: 20g
- Sodium: 140mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg
