October 23rd, 2009
Recipe by Paula Bowman
Food styling by Claire Stubbs
Place popcorn in a bowl; remove un-popped kernels and set aside. Place sprinkles and coconut in a small bowl. Set aside.
Have a grown-up help you with this step. Place butter in a microwave-safe bowl and heat, uncovered, on high for 45 seconds. Add marshmallows and continue cooking another 30 seconds. The marshmallows should be melted and fluffy. Stir well and pour over popcorn
Mix in chocolate chips. Stir to thoroughly coat popcorn with mixture. Form popcorn into balls roughly the size of a golf ball. Make sure you get chocolate chips in each ball, as they tend to fall to the bottom of the bowl.
Toss balls in coloured sprinkles, ensuring they are thoroughly coated. Press balls into cups of a mini muffin pan. Place a sucker stick into top of each ball.