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Marshmallow popcorn cake with chocolate candy in a parchment lined metal pan.
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5 from 8 votes

Popcorn Cake

Popcorn cake is rice krispies treats using what you have on hand. Chocolate, peanuts, whatever candy you have will mix in nicely.
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Servings: 16 squares
Calories: 480kcal


  • 1/2 cup butter
  • 10 cups marshmallows
  • 1/2 cup popcorn kernels popped
  • 4-6 cups candy see notes


  • 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!


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.


Calories: 480kcal | Carbohydrates: 77g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 23mg | Sodium: 124mg | Potassium: 16mg | Fiber: 2g | Sugar: 60g | Vitamin A: 294IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg