Description
This White Chocolate Popcorn Cake is a fun, no-bake dessert that’s salty, sweet, and irresistibly crunchy. Made with popcorn, colorful candies, and melted white chocolate, it’s the perfect party treat or festive snack.
Ingredients
Units
Scale
- 10 cups plain popped popcorn (about 1/2 cup unpopped kernels)
- 1 1/2 cups mini marshmallows
- 1 1/2 cups white chocolate chips or chopped white chocolate
- 1/4 cup unsalted butter
- 1/2 tsp vanilla extract
- 1/2 tsp salt
- 1 cup mini M&M’s or your favorite candy-coated chocolates
- Optional: sprinkles or crushed pretzels for topping
Instructions
- Grease a Bundt pan or 9-inch springform pan with butter or non-stick spray.
- In a large bowl, combine popped popcorn and mini M&M’s (reserve some for topping if desired).
- In a saucepan over low heat, melt butter and white chocolate chips until smooth. Stir in marshmallows, vanilla, and salt. Mix until fully melted and combined.
- Pour the warm mixture over the popcorn and gently fold to coat evenly.
- Press the coated popcorn into the prepared pan, pressing down slightly to compact.
- Let cool at room temperature for at least 1 hour, or refrigerate to set faster.
- Once firm, remove from the pan and slice to serve. Add sprinkles or extra candy on top if desired.
Notes
- You can use microwave popcorn, but avoid flavored varieties.
- Add crushed pretzels or nuts for extra crunch.
- Great make-ahead treat for birthdays or holidays.
Nutrition
- Calories: 280
- Sugar: 18g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg
