White Chocolate Popcorn Balls Recipe

directions

Line 2 12-muffin muffin pans by placing a sheet of plastic wrap over the pan and pushing down into the cups slightly.

Over barely simmering water melt the chopped chocolate, stirring occasionally. Remove from the heat and carefully stir in the popcorn carefully to coat it evenly with melted chocolate.

Working quickly, take off large spoonfuls of coated popcorn and form into a loose ball the size of a golf ball. Place it in the cup of the lined muffin pans to rest and sprinkle with the colored sprinkles. Insert a wooden popsicle stick in the bottom and let it set up. To hasten the set-up, place them in the refrigerator. These can be wrapped in colored cellophane with twisted ends. Store at room temperature.

nutrition data

64 calories, 4 grams fat, 8 grams carbohydrates, 1 grams protein per serving. This recipe is low in sodium.

reviews & comments

StickyFingers REVIEW:
October 12, 2013

The end result was tasty but it was an awfully messy prep. I ended up spraying Pam on my hands and forming the balls because I couldn't get them to look the way I wanted and I was racing against time. This recipe could be altered for specific holidays by simply changing out the sprinkles.

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