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Marshmallow popcorn cake with chocolate candy in a parchment lined metal pan.

Popcorn Cake

Kate Schat
Popcorn cake is rice krispies treats using what you have on hand. Chocolate, peanuts, whatever candy you have will mix in nicely.
5 from 11 votes
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 16 squares
Calories 480 kcal

Ingredients
  

  • ½ cup butter
  • 10 cups marshmallows
  • ½ cup popcorn kernels popped
  • 4-6 cups candy see notes

Instructions
 

  • Prep your pan: make a thick cake in a 9x13" pan. For traditional Schat Family Style, grease a bundt pan or angel food cake pan. Whatever you choose, grease it or line with parchment.
  • Melt butter in a heavy bottom pot on low heat. Add the marshmallows. Stir frequently until all melted.
  • Pop your popcorn via airpop or stovetop. Pick out any unpopped kernels as to not break teeth!
  • Mix popcorn and candy in a big bowl. Pour melted marshallow mix over and stir well.
  • Scoop into your prepared pan, use buttered fingers to press it down.
  • Let cool, its ready to serve within an hour but you can make the day before, cover and pull out when ready to serve.
  • To serve- slice and enjoy!

Notes

  • Mix-ins: Jujubes, jelly beans, M&Ms, Reese's pieces, chocolate covered peanuts all work. The amount is partly on preference and partly that if using bulky things, you’ll need more cups vs. smaller things for good coverage.

Nutrition

Calories: 480kcalCarbohydrates: 77gProtein: 4gFat: 18gSaturated Fat: 11gCholesterol: 23mgSodium: 124mgPotassium: 16mgFiber: 2gSugar: 60gVitamin A: 294IUVitamin C: 1mgCalcium: 63mgIron: 1mg
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