Yield: 1 Servings
|1 cup||Chocolate chips|
|1 cup||Pecans; toasted|
|6 cups||Popcorn; popped|
|4 cups||Miniature marshmallows|
In a heavy saucepan, place the butter, chocolate and pecans. Cook over a moderate heat until melted, stirring frequently to prevent burning. Pour over the popped corn and marshmallows. Stir well. Spread on a buttered cookie sheet and refrigerate to cool.
For variations, you may wish to substitute butterscotch morsels or use bitter chocolate. White chocolate pieces in place of chips make a pretty white candy which can be colored and molded into shaped cake pans. Yogurt candy coating can also be used for a more piquant flavor.
Posted to MM-Recipes Digest V4 #186 by "Griff" <wgriffin@...> on Jul 19, 1997