Ingredients
- 10 cups popped popcorn
- 1 & 1/2 cups chocolate melting wafers
- 5 tablespoons dehydrated halved maraschino cherries
- 2/3 cup dehydrated sliced bananas
- 5 tablespoons dehydrated cubed pineapple
- 1/2 cup mini marshmallows
Ingredients
macros
Instructions
- Lay a large sheet of wax paper on the counter and spread the popcorn out evenly. Check for and discard unpopped kernels.
- Melt the chocolate in a slow cooker on LOW, in the microwave, or in the top of double boiler set over simmering water (be sure not to let any water or steam get into the melting chocolate or it will seize or clump up). Pour the warm melted chocolate into a food-safe plastic squeeze bottle. Let the bottle sit in a bowl of hot water.
- Evenly sprinkle the cherries, bananas, pineapple, and marshmallow over the popcorn, then drizzle the melted chocolate on top. Do not stir the mixture, but instead allow it to cool as is.
- Once cool, place handfuls into individual cellophane bags and close with a bow. Stored in a cool, dry place, they should keep 3 to 4 weeks.
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