Ingredients:
- 2 bags of buttery microwave popcorn - popped, remove unpopped kernels
- 2 cups M&M's
- 1 1/2 cups pretzel sticks - broken into pieces, not crushed
- 16 oz (8 cups) mini marshmallows
- 1 stick butter
Method:
- Prepare a tube pan or bundt pan by spraying with cooking spray.
- Pop microwave popcorn according to package directions. Pour popped corn into large mixing bowl. (Important...Carefully remove all unpopped kernels.)
- Into popcorn, mix in the M&M's and broken pretzel sticks.
- In a large saucepan, melt butter over low heat.
- When butter is completely melted, add in mini marshmallows and stir until completely melted and smooth.
- Remove butter and marshmallow mixture from heat and pour over the popcorn, M&M, pretzel mix, stirring until all the ingredients are combined.
- Press combined mixture into the prepared pan.
- Cover the pan with foil and let your cake set for at least one hour to cool.
- When you are ready to serve the cake, loosen the sides of your cake from the pan by running a butter knife around the edges.
- Lay a plate upside down over the top of the bundt pan and flip the pan and plate over, allowing the cake to slip out of the pan onto the plate.
- Cake should be completely cool for ease of cutting.
- Cover cake tightly and store for up to 1 day.
Source article and image credit @ http://cookiesandcups.blogspot.com/2011/01/popcorn-cake.html
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