Port and Fin

We like to eat

  • Recipes
    • Breakfast
    • Appetizers
    • Sides
    • Mains
      • Pizza
      • Pasta
      • Salad
      • Poultry, Beef & Pork
      • Fish & Seafood
      • Soup & Stew
      • Sandwiches
    • Desserts & Baking
      • Muffins & Loaves
      • Cookies & Bars
      • Pies & Cakes
      • Sweets
    • Drinks
    • Vegetarian
  • Top 10 Lists
  • About Us
  • FAQ
  • Contact Us
  • >Random Post<

Chocolate Marshmallow Popcorn Clusters

November 18, 2015 by Chelsea 2 Comments

ChocolateMallowPopcornClusters3The hardest part about going on a vacation is the going back to work part. Back to reality, back to the routine, back to the same old office chair, back to sorting and sending emails and chatting to your coworkers about the weather.

I was blessed with a gazillion emails in my inbox this morning, which was really rather daunting, even though I had only been away a few short days.

ChocolateMallowPopcornClusters4I spent the last few days in Tofino with a few close friends, and it was an adventure, indeed. I adore Tofino, even in the dreary months of winter when it’s mostly rainy and grey.

I think I’ll dedicate my Friday’s post to the trip, listing a few of the highlights and some of the photos I took. Nothing too fancy. Would you guys be into that sort of thing?

ChocolateMallowPopcornClusters2I’m still mentally on vacation, so I’ll save the juicy details of the trip for when I can fully delve into them. For now, I’ll keep this post short.

Within the first few hours of being at work today, I was craving a drink. A glass of wine, maybe, to curb the Reality Blues? Or maybe a stick of chocolate, to melt away the stress of work. So much for my “must go on a cleanse after this gluttonous weekend” idea. Oops.

This is when this popcorn comes into play. It’s quick, it’s easy, it’s mind-numbingly delicious on those days when you just need to stuff your face in something crunchy, chocolaty, sweet and delicious.

ChocolateMallowPopcornClusters1Start with some popcorn, add some marshmallows, melted chocolate, and flecks of sea salt, and you have an addictive sweet treat.

My trick to these popcorn clusters is to add a bit of coconut oil in with the melted chocolate. It melts completely with the chocolate, so it’s just as easy to drizzle, but once the chocolate hardens and sets, the coconut oil helps it stay solidified, preventing your fingers from getting covered in chocolate as you eat.

It’s not necessary – there are worse things than having chocolate fingers – but it’s a handy trick.

Until next time, happy snacking! I’m going to grab a few handfuls RIGHT NOW.

Chocolate Marshmallow Popcorn Clusters
Print
Recipe type: Dessert
Author: Chelsea
Ingredients
  • ½ cup popcorn kernels (unpopped)
  • 2 Tbsp canola oil
  • 2 cups mini marshmallows
  • 8 oz semisweet chocolate, chopped
  • 2 Tbsp coconut oil*
  • Flaky sea salt, to taste
Instructions
  1. Line a large baking tray with wax paper; set aside.
  2. In a large, heavy bottomed pot over medium heat, heat canola oil. Place three popcorn kernels in the pot. Once kernels have popped, remove from heat and add the rest of the kernels in a thin, even layer. Cover and count to 30 seconds before placing pot back on heat. The popcorn should start popping. Shake the pot to move the kernels around and avoid burning. When popping begins to fade, remove from heat and transfer to a large bowl. This method heats the oil to the right temperature first, then heats the kernels to near-popping temperature so that they pop at the same time, lessening the chance of any kernels burning on the bottom of the pot.
  3. Toss together the popcorn and marshmallows; set aside.
  4. Heat coconut oil and ¾ of the chocolate in the microwave for 30 second increments, stirring after each, until melted. Add in the remaining chocolate and stir until melted.
  5. Drizzle the chocolate over top of the popcorn mixture, stirring as you go, until well coated. Transfer to prepared baking sheet, and sprinkle with sea salt. Refrigerate for 30 minutes until chocolate has fully solidified. Break into chunks.
Notes
*If you don't have coconut oil, don't worry. You don't completely need it, but it will help the chocolate stay firm rather than melting on your fingers as you eat!
3.5.3208

ChocolateMallowPopcornClusters6

Filed Under: Appetizers, Chelsea's Posts, Comfort Food, Desserts & Baking, Fall, Spring, Summer, Sweets Tagged With: Chelsea's Posts

« 3-Ingredient Chocolate Raspberry Croissants
Coconut Macadamia Nut Banana Bread »

Comments

  1. Alia says

    September 14, 2016 at 10:01 am

    What can I use instead of Canola Oil? I don’t use Canola, Vegetable, etc at home. Would coconut oil work, or walnut oil, or avocado oil?

    Reply
    • Chelsea says

      September 19, 2016 at 8:14 am

      Coconut oil or peanut oil would work equally well, as they both have a pretty high smoking point.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Girl meets girl. Girl bonds with girl over food. Food blog baby is born. Read more about us...

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Subscribe to Port and Fin!

logo
Food Advertising by
Top food blogs
Tasty Query - recipes search engine

Chelsea

Chelsea has a serious crush on food. In fact, most of her day revolves around the thought "when am I going to eat next?" More…

Finn

Finn likes to cook. And eat. Tragically, she doesn't have a sweet tooth, but she makes up for it with a substantial fat tooth. More…

Popular Posts

Like us on Facebook!

Like us on Facebook!

Copyright © 2025 · Port and Fin· Privacy Policy · designed by blogger boutique · Genesis Framework