Aired October 31, 2016
1/2 stick butter
1 cup marshmallow fluff
1 cup leftover chocolate candy bars and some candy-coated chocolates, divided plus more for garnish
6 cups popped popcorn
Melt the coating. In a large pot, melt the butter over medium-high heat. Once melted, add the marshmallow fluff and 1/2 cup of chopped chocolate candy bar. Melt and mix until smooth. Remove from heat.
Combine. Using a large rubber spatula, fold the popcorn into the fluff mixture. Once all the popcorn is evenly coated, add some candy-coated chocolates.
Mold and set balls. Spray a 12-cup muffin tin with cooking spray. Using a big kitchen spoon scoop, the sticky popcorn into the muffin tin. Garnish the tops with extra candy and let sit at room temperature for an hour before serving.
Store in an airtight container for a few days.
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