Popcorn cake #1

16 Servings

Ingredients

Quantity Ingredient
14 cups Popped popcorn
6 ounces Chocolate chips *
1 cup Peanuts; broken in half
½ cup Margarine or butter
½ cup Peanut butter
10½ ounce Mini marshmallows **
PERSONAL NOTES From Ursula Tyalor for use by diabetics
*Why not use 6 oz. of a diabetic candy bar and grate it or chop it up.
**Make your own SugarFRee marshmallows and use them.

Directions

PATTI - VDRJ67A

Line entire 12 cup bundt pan or 10" tube pan with foil. In 6 quart container or 2 large bowls, combine popcorn, chocolate chips and peanuts; set aside. In medium saucepan, melt margarine. Stir in peanut butter and marshmallows. Cook over low heat until marshmallows are melted, stirring constantly. Pour marshmallow mixture over popocrn mix; stir to coat. Press mixture frimly into prepared pan.

Cool completely; remove from pan. Cut into slices to serve.

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