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I found this fun no-bake recipe in an old cookbook. We are stuck at home on this snow day, so I could not add m&ms or peanuts as called for in the original recipe. I just dug around in the pantry and used up bags of chocolate chips, mini chips, white chips, butterscotch chips and pecans to mix in the cake instead.
20 to 30 cups of popped corn
1/2 cup butter
21 ounces mini marshmallows
4 tsp vanilla
2 cups chocolate chips, Or a mixture of white, semisweet, butterscotch, mini or m&ms
1 cup chopped nuts or salted peanuts
Remove any unpopped kernels of corn from measured popped corn. Make a syrup from the butter, marshmallows and vanilla and pour over the popped corn. Melt the butter in the microwave for 45 seconds add marshmallows and microwave for 45 seconds, stir and then microwave again for 45 seconds and stir until smooth and add the vanilla. Stir in the candy and nuts.
With well greased hands, firmly press mixture into a well-greased large tube pan. An angel food cake pan works great. Allow to stand 10 minutes; then loosen and turn out onto a cake plate. If not using immediately, cool throughly and wrap in plastic to store or freeze.