Because we’ve already made every variation of Rice Krispies treats known to man, we are pushing the marshmallow frontier to cover popcorn this Easter season. Sticky-soft, chewy-sweet, and packed with colorful candies and sprinkles, these bars are angelically light in texture and devilishly sugar-fueled.
When it comes to choosing your candies, Cadbury eggs give you solid milk chocolate while Robin Eggs provide some malted crunch. If you’re allergic to peanuts, skip the M&Ms and use more of something else as a substitute. For a perfectly smooth drizzle, melt your white chocolate with some coconut oil so that it’s pourable while warm and sets up solid once cool.
Step 1Line a 9"-x-13" baking pan with parchment. In a large pot, melt butter over medium heat. Reserve 1 cup marshmallows, then add all remaining marshmallows and salt to pot and stir until completely melted. Reduce heat to the lowest setting and fold in popcorn until well coated.
Step 2Immediately pour half the popcorn mixture into prepared pan and top evenly with half the candy and ½ cup marshmallows. Pour in remaining popcorn mixture and smooth top, being careful not to pack mixture into the pan too much. Top with remaining candy and marshmallows and press gently to adhere.
Step 3In a microwave-safe bowl, melt white chocolate and oil together in 20-second intervals until smooth. Drizzle all over popcorn, then top with sprinkles.
Step 4Let cool completely until chocolate has solidified before cutting into 12 bars.
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June Xie is the former Senior Food Producer for Delish, where she hosted recipe videos and the wildly popular YouTube show, Budget Eats. She previously worked in numerous restaurant kitchens throughout NYC before first joining Delish as our Test Kitchen Assistant and chief baking expert with a passion for bread dough, peanut butter, whipped cream, and gluten free cookies. She also loves staring at alpacas.
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