search
Loading
|  home | feedback | help          
StarChefs
 


OCTOBER 1998
RECIPES


Chocolate Peanut Butter Bars

Chocolate Chip Popcorn Balls

Chocolate-Orange Pie

"Kitchen Sink" Brownies



SweetSpot

 


Chocolate Chip Popcorn Balls

Tips: You'll need plain, unflavored popcorn here--use microwaved or air-popped (if you have an air popping machine). Either works well, but the microwave popcorns all have too much salt for my taste. Make sure your marshmallows are soft and fresh, and use regular-sized chocolate chips (the miniature ones don't look very good in these). Popcorn balls are best when very fresh; once they're wrapped in plastic wrap, store airtight, and eat within a day or two. You'll need to keep hands and utensils buttered while making these; wrap them in different-colored plastic wrap to get into the Halloween spirit!

  • 9 c. popped corn (free of unpopped kernels), cooled to room temperature
  • 4 c. miniature marshmallows
  • 2-1/2 Tbsp. unsalted butter, cut into pieces
  • Optional: Pinch salt, if the popcorn is unsalted
  • 6 ozs. (1 c.) semisweet chocolate chips
Lightly butter a bowl or pot of at least four quart capacity, a 7" by 11" by 2" pan (or use one that's 9" by 9"), and a large spoon. Place the room temperature popped corn in the buttered bowl, and set all aside. In medium heatproof bowl, place marshmallows, 2-1/2 Tbsp. butter, and optional salt. Place over simmering water on low heat. Stir frequently until melted and smooth. Remove from heat and hot water. Quickly and carefully dry bottom of bowl, then pour melted mixture over popcorn all at once. Immediately mix everything together thoroughly, using buttered spoon. It will become a sticky mess--OK. Quickly butter your hands lightly. By handfuls or with buttered spoon, place about half the popcorn mixture into the prepared pan. Compact gently to form an even layer--it need not cover the entire bottom of the pan. Pour chocolate chips evenly over this layer--some may fall to pan bottom, which is OK. Quickly transfer remaining popcorn mixture into pan with buttered hands or spoon, and again compact to form as even a layer as possible. Cool completely at room temperature (this will only take a few minutes). Turn mixture out of pan onto a sheet of wax paper. Again, butter your hands lightly, and form a ball of the popcorn mixture and chips, using about one-twelfth of the total. If chips fall out of any popcorn balls, pres them into the surface. Re-butter your hands as necessary, and work quickly. Repeat with remaining popcorn mixture. As each ball is formed, place it on wax paper. When all balls have been formed, wrap each tightly in plastic wrap. Store airtight; eat within a day or two. 12 popcorn balls


© Stephanie Zonis provides the above information to anyone, but retains copyright on all text. This means that you may not: distribute the text to others without the express written permission of Stephanie Zonis; "mirror" or include this information on your own server or documents without my permission; modify or re-use the text on this system. You MAY: print copies of the information for your own personal use; store the files on your own computer for your personal use only; reference hypertext documents on this server from your own documents.

 Sign up for our newsletters!|Print this page|Email this page to a friend
 QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
  Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy